Spring Vegetable Risotto with Fried Egg

I know there are a lot skeptics out there that a meal without meat is hardly a meal at all.

I BEG you…plead with you…to PLEASE try this recipe.

I’ve made this every spring for a few years in a row now and every time I do I wonder how I possibly went a whole year without it.   It’s filled with delicious spring vegetables and the risotto is perfect and creamy.

PLEASE do not skip the fried egg.  The slightly runny yolk seeps into the risotto and makes it even more delicious and decadent.

Like I said, you won’t even remember that it has no meat in it.

Start by melting a tablespoon of butter in a skillet over medium-heat.  Add the mushrooms and saute about 5 minutes, until just tender.   Season with salt and pepper and set aside in a bowl.

In a dutch oven, melt 3 tablespoons of butter over medium heat, then add the onion.  Saute, stirring occasionally, until they begin to soften, about 5 minutes.  Add the arborio rice and stir until the rice starts to become transparent around the edges, about 5 minutes.  Add the wine and stir until the liquid is absorbed, about 1 minute.

The trick to making an excellent risotto is adding the liquid a little bit at a time, stirring constantly, and once the liquid has almost completely evaporated, add more liquid.  You MUST resist the temptation to dump all the liquid in at once and just let it boil away.  You MUST keep stirring or the rice will stick and burn to your pan.  Trust me on this.

Next, add 1 cup of the broth and stir until absorbed, about 3 to 4 minutes.  Add the carrots, asparagus,  another cup of broth, and simmer until the liquid is absorbed, another 5 to 6 minutes.

Continue to add the remaining broth, then the water, one cup at a time, allowing each addition to absorb before adding more.  Continue this process, while still stirring frequently, until the rice is tender and creamy, about 20 minutes or so.

Stir 1 cup of cheese, the peas, parsley, and then the cooked mushrooms into the risotto.  Season to taste with salt and pepper.

To make the eggs, heat 1 tablespoon of olive oil in a skillet over medium-high heat.  Cook the eggs, without turning, until the whites are set and the yolks are at your desired consistency.

Mound 1 cup of risotto on a plate and make a hollow in the top using the back of a spoon.  Top each mound with an egg and drizzle lightly with olive oil.  Serve with additional cheese.

This is one of my all-time favorite springtime dishes and I make it every year.  Once you try it, you won’t be able to live without it each spring!

Ingredients

• 4 tablespoons (1/2 stick) butter, divided
• 2 cups chopped button mushrooms (about 5 ounces)
• 3/4 cup chopped onion
• 3 garlic cloves, minced
• 2 cups arborio rice
• 1/2 cup dry white wine
• 3 cups vegetable broth, divided
• 3/4 cup 1/3-inch cubes carrots
• 2 cups diced trimmed asparagus (about 9 ounces)
• 3 cups (or more) water
• 1 cup freshly grated Parmesan cheese plus additional for serving
• 1/2 cup shelled fresh peas or thawed frozen peas
• 1/4 cup chopped fresh Italian parsley
• 1 tablespoon olive oil plus additional for drizzling
• 4 large eggs

Serves 4

Original Recipe, Bon Appetit, Primavera Risotto Nests with Fried Eggs, March 2010