Breakfast & Brunchclosetcooking
Asparagus Risotto with a Poached Egg
I am not sure what it is about spring, but every time it rolls around I find myself once again thinking about green risottos. Given the asparagus binge that I have been on the last
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 5 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- pot
- bowl
📝 Preparation Steps
1
Cook the asparagus in boiling water until it turns dark green, about ⏱️ 1-2 minutes, remove it from the heat, give it a cold water bath o stop the cooking process and set it aside. (I pureed half of the asparagus to give the risotto a nice green colour.)
asparagus (trimmed, cleaned, cut into 1 inch pieces)1 pound
2
Melt the butter in large sauce pan.
butter1 tablespoon
3
Add the onion and saute until tender, about ⏱️ 5 minutes.
onion (diced)1
4
Add the garlic and saute until fragrant, about ⏱️ 1 minute.
garlic (chopped)1 clove
5
Add the rice and stir to coat with the butter.
butter1 tablespoon
6
Add the wine, deglaze the pan and stir while simmering until it is gone.
7
Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
8
Mix in the parmigiano reggiano and butter and stir until melted.
butter1 tablespoon
9
Remove from heat and mix in the lemon and the asparagus.
asparagus (trimmed, cleaned, cut into 1 inch pieces)1 pound
10
Bring a large pot of water to a boil and reduce the heat to medium.
11
Swirl the water in the pot.
12
Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining eggs.
eggs4
13
Let the eggs cook until the whites are set but the yolks are not, about ⏱️ 2-3 minutes and fish them out.
eggs4
14
Split the risotto among 4 plates and top with the poached eggs.
eggs4
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