spring vegetable risotto with a poached egg
March 19, 2014 § 73 Comments
Here is delicious spring risotto recipe. Crispy fennel, sweet nutty cremini mushrooms, garlic and spring leeks all together with creamy Parmigiano-Reggiano risotto and an egg on top. My last recipe I posted had an egg on top too! Must be the warm spring air and the thought of chicken’s laying fresh eggs giving me inspiration. Or maybe it’s because I have cut back a bit on my meat consumption and the eggs are a source of protein I so often crave. Whatever the reason it doesn’t matter because honestly, the egg was a love match with this risotto. A perfect union.
Risotto can seem so daunting to prepare. Standing over a pot midweek and continuously stirring for twenty minutes can seem a bit much for some. However, once all the ingredients are chopped and prepped it is quite effortless. There is something to be said about being organized in the kitchen. It certainly makes for a much better cooking experience and this goes together quite smoothly when you gather all your ingredients and prep them before heating your pot.
Refashioned from Bon Appétit… serves 4, generously.
I n g r e d i e n t s
- 1 tablespoon distilled white vinegar
- 4 large fresh eggs
- 6 cups chicken stock
- 2 tablespoons unsalted butter, divided
- 1/4 pound crimini mushrooms, quartered
- 2 tablespoon olive oil
- 2 large leeks, white only, chopped
- 1 fennel bulb, chopped
- 4 garlic cloves, finely chopped
- 2 cups arborio rice
- 1 cup dry white wine
- handful of baby spinach leaves, cleaned and dried
- 2 cups of fresh or frozen (thawed) peas
- 2 tablespoons greek yogurt
- 1 1/2 cups finely grated Parmigiano-Reggiano, plus more for shaving
- 1/4 cup fresh chives, snipped
- Freshly ground black pepper
M e t h o d
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 3 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.
Bring stock to a simmer in a saucepan over medium heat. Reduce heat to low and keep warm. 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.
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 ladlefuls, 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, greek yogurt, 1 1/2 cups grated Parmigiano-Reggiano, snipped chives, peas 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 Parmigiano-Reggiano, chives, and pepper.
Loved your interpretation of risotto with the egg, I also tend to eat a lot of eggs in any type of preparation. And the finishing with yogurt… great! I always feel that added butter in the end is over-kill
Hi Sally, I agree with the added butter in the risotto, even thought I love it! Using the yogurt in place of the butter certainly did lighten the dish. Thank you for stopping in today!
YUM!!! And beautiful too. I love the poached egg on top!
Thank you! This was an interesting in the way the eggs were poached first just to have them ready when the risotto was ready. Then dropped back into the hot water to heat them up before putting them on top.
That was a good idea. I find it hard to time things with poached eggs & they get cold so quickly!!
Absolutely beautiful Seana! This just gives me hope that there just might be a spring after all.. I love the poached egg, I can only imagine the yolk mixed with the risotto with all of those beautiful ingredients that just scream springtime…
Yeah… This is a happy post. It just makes me happy :-) As always.. Perfect.
Hi Prudy! Just finished a bowl of this for lunch today and yes, sure enough, it was the eggs that I loved so much in this risotto. I didn’t have the egg for lunch and it was truly missed. :) The yolk was the star here. Great to hear from you today and I’ll stop in for a visit to see what you have been cooking these days. Hope spring in in your air too!
This is gorgeous, love your presentation, and the egg on top is perfect!
Thank you Cheri, the egg was a nice addition to the risotto. We really loved the combination of spring vegetables in this one. Never combined fennel with garlic before and it was quite nice.
Rice and egg is such a wonderful combination and one I actually prefer to bread. Your veggie laden risotto is beautiful and I totally agree, if you organize it makes cooking almost effortless. Lovely dish!
You should have seen my mom’s kitchen when she finished preparing a meal! It looked like a cyclone went through it. We used to laugh and give her a hard time about it. Although we only laughed for a short time because next thing we knew we were in there cleaning it up and doing the dishes! I’m so glad I didn’t acquire that habit from her! :)
Thank you so much! :)
OMG two of my favorites in one dish. Your egg is so perfect! Spinach and Greek yogurt too. This is my kind of dish. Well done.
Thank you Amanda. My kind of dish too, love risotto loaded with vegetables like this. And I’m looking forward to making your brussels sprouts!
I’m not a huge fennel fan, but this could be my gateway to it. Looks incredible!
Thank you! Fennel certainly is one of those vegetables either you like it or loathe it. This risotto would be wonderful without it as well. Although having the crispness of the fennel was kind of nice…
Looks delicious! It is amazing how many different flavors that an egg on top absolutely compliments!
Isn’t it? I agree. “Put an egg on it” is always a good mantra when it comes to cooking. Thank you Lori!
A beautiful spring dish. Nicely done!
Thank you! :)
Love the fennel in there, and the egg on top. Beautiful!
The fennel was really nice in this risotto. Really gave it a nice crispy crunch and not to mention the wonderful flavor too. Really enjoyed having so many vegetables in here, especially the leeks. Thank you for your nice comment!
Aaaah spring… That risotto reminds me of spring. Looks damn fine indeed!
Hey! Thank you. It’s coming, spring is coming. Even though you wouldn’t know it right now! It super cold outside, feather down coat again!
I love risotta but, haven’t made it, yet. I think it’s because I don’t like mushrooms so, I’m not too excited about working w/ them. I am not familiar with crimini mushrooms. Anyway, I love the taste of risotta. I will make this recipe in my Dailey Bistro very soon for a nice welcome into the spring season.
Risotto is lovely and there are so many ways of preparing it without mushrooms. Hope you get a chance to make some, it’s very satisfying!
I have never had a poached egg over risotto. I bet it is delicious.
Hi Jovina, me either. This was a first for me to make risotto and put an egg on it. It was wonderful and it won’t be the last time I do it either. :)
Looks delicious ! Thanks for this recipe, I will definitely try it out :)
Hi Charlotte and thank you for stopping in. Hope you try the spring risotto, it’s wonderful.
Mmmmmm, this looks mighty tasty. Peas have always reminded me of spring.
Me too! I love it when fresh peas in their pod show up at the market. They are so sweet and wonderful. Thank you for stopping in today! :)
What a beautiful recipe with the fennel, green vegetables, wine, fine cheese and gorgeous eggs. Let us not forget the risotto you conquered beautifully, Seena. This is the type of food I crave; gorgeous dish.
Ha! Love that statement….”let us not forget the risotto you conquered beautifully..” And funny enough I know you mistyped my name (Seena) but that is a nick name I have been called by some! :) I crave this too Shanna, but then, I don’t have a good excuse for cravings like you do right now. Congratulations again!
Seana, Oh, your perfect egg – it must not outshine the risotto! ;-) I was trying to remember if your name was spelled “ea” or “ee”. I rely on memory for the spellings of blog friends’ names… and lately baby brain has set in. My apologies. I am really loving your posts… you should consider becoming a personal chef! I would hire you in a jiffy!!!!!!!!! :-) Happy Friday.
I love risotto. The next time I make it there’ll be a poached egg on top! Delicious idea!
Definitely do, I’ll revisit the idea myself too! :)
What a gorgeous click and a comforting dish! Something I want right now in this bad weather :).
Thank you Sonal. The bad weather just never seems to cease this year does it?
Sucker!!! The bad weather!!!:(
A poached egg makes just about anything better, doesn’t it? What a gorgeous and colorful dish!
Certainly so! Thank you Lisa. :)
Welcome spring, it’s taken a long time but I can finally feel it! Poached eggs with risotto are a match made in heaven. The only thing I can think of that would make it eve better is a beautiful piece of smoked haddock! (But that’s far too extravagant for a Wednesday!) nice work and happy spring :-)
Yes! Today, the first day of spring and it is really making an appearance here in Seattle. I couldn’t agree with you more regarding the smoked haddock! Yum.
Glad you’re finally getting some decent weather. Just posted my dinner, inspired by your lovely post! Thanks again for the inspiration
I saw it! It’s fabulous! What a lovely way to prepare potatoes. And I will be making it for sure, now you inspired me!
Haha, love it!
I’m smiling as I read about your risotto with a poached egg. We had a poached egg on top of our meal tonight as well. There is something about the creamy yolk that adds a richness to a simple meal. Yours sounds delicious.
The creamy yolk is the goodness isn’t it? It plays such a nice role in a simple dish. Love it. Thank you for stopping in Karen. :)
oh that poached egg! Loving it all, per usual :-)
Thank you Liz!
What a gorgeous risotto and poached egg!
I love your original interpretation of risotto!
I was planning on making a spring salad with poached eggs for lunch today. Now I see this and I might just make a risotto… Why did you have to post this amazing recipe? You are killing me. Never tried the egg/risotto combo, but the textures are indeed a match made in heaven. I will make this soon and post. I may use morels… Thanks for the inspiration!!!!!
Oh my gosh, what I wouldn’t give to have morels instead of cremini’s! I can’t wait to see your post, and hear what you have to say about your spring risotto. I also like the sound of a spring salad with poached eggs too!
Wonderful recipe, beautifully photographed. We have risotto regularly and I shall be making this. Lovely post:)
Thank you, I never take a compliment lightly coming from you! :)
If you put a poached egg on cardboard, I’d happily eat it. But risotto is just THE best.
hahaha. that’s funny. I think I could eat a poached egg on cardboard too! :)
One of my favourite ways to eat a meal is to put an egg on top!!
I love risotto. I’m wondering if I could substitute the arborio rice with quinoa to suit my dietary restrictions…
Absolutely substitute quinoa in this recipe! I bet it will be wonderful! And with the egg too, of course.
Your spring risotto sounds delicious. Now if only spring would decide to enter our life…it snowed this morning. :(
Snowed again? On the first day of spring? Well, spring is making a lovely appearance here in Seattle and we couldn’t be happier. Hope things turn around for you soon. Bet you are looking forward to the apple blossoms!
[…] been well and truly inspired by both the leftover fridge contents and this lovely post on the blog Cottage Grove House. Two eggs, some big bunches of mint and parsley, old potatoes, peas […]
Sounds amazing! I love the combination of the risotto with the poached egg! It must be delicious!
Yep it’s the poached egg, with that runny yolk, but then, it’s also the idea and the look of your spring risotto. Though we are heading into autumn here, I can already tell I’ll love reading about all the sitting and summer recipes from the other side of the world, yay! :-D
Hmm, do like that yoghurt at the end for some reason. It’s not something I’d necessarily think of adding to a risotto, normally using cream. But now we’re heading out of Winter – or are we?! – I like the idea of that lemony yoghurt sour note. Especially with leeks. Oh, and fresh peas! If only I could find those.
A risotto that takes advantage of Spring’s vegetables is a wonderful thing. I look forward to making it every year. Never, though, have I thought to add a poached egg. What a great idea! This is fantastic and I will be sure to try it later, if we ever do see Spring again. Thank you for sharing this great idea. I’ve pinned it to keep track of it. :)
I nevr would have thought to add a poached egg on top of a risotto, but I can imagine how wonderfully this would work. It’s funny to think that you are heading into Spring as we tumble into the cooler temperatures of Autumn. It’s still sunny for the most part, but there have been rainy periods and much cooler nights for the past two weeks. Enjoy your sunnier weather and the fresh produce of Spring! This dish is a beautiful celebration of the season xx
That looks wonderful. I love risotto, but when I try to photograph it I always manage to make it look like slurry! Brilliant photos :-)
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