Asparagus Risotto with a Poached Egg

Name: Asparagus Risotto with a Poached Egg
Ingredients: 1 pound asparagus (trimmed, cleaned, cut into 1 inch pieces); 1 tablespoon butter; 1 onion (diced); 1 clove garlic (chopped); 1 cup arborio rice (or other medium or short grained rice); 1/2 cup white wine; 2 cups chicken broth (or vegetable broth, or the water that you cooked the asparagus in, warm); 1/2 cup parmigiano reggiano (grated); 1 tablespoon butter; salt & pepper to taste; 1 splash lemon juice; 4 eggs

"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..."

INGREDIENTS

•

1 pound asparagus (trimmed, cleaned, cut into 1 inch pieces)

•

1 tablespoon butter

•

1 onion (diced)

•

1 clove garlic (chopped)

•

1 cup arborio rice (or other medium or short grained rice)

•

1/2 cup white wine

•

2 cups chicken broth (or vegetable broth, or the water that you cooked the asparagus in, warm)

•

1/2 cup parmigiano reggiano (grated)

•

1 tablespoon butter

•

salt & pepper to taste

•

1 splash lemon juice

•

4 eggs

Go To Recipe

review