The Recipe

Spring Vegetable Risotto with Poached Eggs

COOK TIME : a few secondsPREP TIME : a few seconds
From Bon Appetit Magazine
Spring Vegetable Risotto with Poached Eggs
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Ingredients

DESCRIPTION

No description provided.


INGREDIENTS

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

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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