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Spring Vegetable Risotto with Poached Eggs Recipe

Spring Vegetable Risotto with Poached Eggs Recipe

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Spring Vegetable Risotto with Poached Eggs

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Ingredients

Count

Nutrition

633

Calories

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Ingredients:

Serving

2 cups shelled fresh (or frozen, thawed) fava beans or peas (from about 2 lb pods)
kosher salt
1 tbsp distilled white vinegar
6 large eggs
8 cups low-sodium chicken broth
2 tbsp unsalted butter, divided
1/4 lb chanterelles or crimini ( baby bella) mushrooms, halved or quartered if large
2 tbsp olive oil
2 large leeks, whites and pale greens only, chopped
1 fennel bulb, chopped
4 garlic cloves, finely chopped
2 cups arborio rice
1 cup dry white wine
1 bunch flat-leaf spinach, trimmed , leaves torn
2 tbsp creme fraiche or sour cream
1 1/2 cups finely grated pecorino or parmesan (about 3 oz) plus more for shaving
1/4 cup chopped fresh chives plus more for serving
freshly ground black pepper

Directions:

If using fresh fava beans, cook in a large saucepan of boiling salted water 1 minute. Drain; transfer to a bowl of ice water and let cool. Peel favas and transfer to a small bowl.
Bring a large skillet of salted water to a bare simmer over medium-low heat. Add vinegar. Crack 1 egg into a small bowl, then slide into simmering water. Repeat with 2 more eggs. Cook until whites are cooked but yolks are runny, about 3 minutes. Using a slotted spoon, carefully transfer eggs to a bowl of ice water. Repeat with remaining 3 eggs.
Bring broth to a simmer in a large saucepan over medium heat. Reduce heat to low; cover and keep warm.
Meanwhile, melt 1 tablespoon butter in a large, wide heavy pot over medium heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Using a slotted spoon, transfer to bowl with favas.
Heat oil and remaining 1 tablespoon butter in same pot over medium heat. Add leeks, fennel, and garlic. Cook, stirring often, until vegetables are softened, about 4 minutes.
Add rice and stir to coat, about 2 minutes. Add wine and cook, stirring occasionally, until evaporated, about 4 minutes. Add 1 cup broth. Cook, stirring often (no need to stir constantly), until broth is almost absorbed. Add remaining broth by cupfuls, allowing broth to be absorbed before adding more, stirring often, until rice is tender but still firm to the bite and mixture is creamy, about 20 minutes total.
Add spinach, crème fraîche, 1 1/2 cups grated Pecorino, 1/4 cup chives, and reserved fava beans and mushrooms to risotto. Cook, stirring occasionally, until spinach is wilted and cheese is melted, about 2 minutes. Season risotto with salt.
A few minutes before risotto is done, reheat poached eggs in a large skillet of simmering water, about 1 minute. Divide risotto among bowls and top with eggs, shaved Pecorino, chives, and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	632.52 Kcal (2648 kJ)
Calories from fat	205.01 Kcal
		% Daily Value*
Total Fat	22.78g	35%
Cholesterol	203.33mg	68%
Sodium	356.76mg	15%
Potassium	1000.82mg	21%
Total Carbs	77.89g	26%
Sugars	6.18g	25%
Dietary Fiber	8.19g	33%
Protein	28.11g	56%
Vitamin C	14.5mg	24%
Vitamin A	0.5mg	17%
Iron	4.4mg	25%
Calcium	227.3mg	23%

Amount Per 100 g
Calories	90.37 Kcal (378 kJ)
Calories from fat	29.29 Kcal
		% Daily Value*
Total Fat	3.25g	35%
Cholesterol	29.05mg	68%
Sodium	50.97mg	15%
Potassium	142.99mg	21%
Total Carbs	11.13g	26%
Sugars	0.88g	25%
Dietary Fiber	1.17g	33%
Protein	4.02g	56%
Vitamin C	2.1mg	24%
Vitamin A	0.1mg	17%
Iron	0.6mg	25%
Calcium	32.5mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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