Spring Vegetable Risotto with Poached Eggs

Ingredients for Spring Vegetable Risotto with Poached Eggs

• 475ml shelled fresh (or frozen, thawed) fava beans or peas (from about 900g pods)

• Sal kosher

• 1 tablespoon distilled white vinegar

• 6 ovos grandes

• 1925ml low-sodium chicken broth

• 2 colheres de sopa de manteiga sem sal, divididas

• 110g chanterelles or crimini (baby bella) mushrooms, halved or quartered if large

• 2 colheres de sopa de azeite de oliva

• 2 large leeks, whites and pale greens only, chopped

• 1 fennel bulb, chopped

• 4 dentes de alho, finamente picados

• 475ml arborio rice

• 1 xícara de vinho branco seco

• 1 bunch flat-leaf spinach, trimmed, leaves torn

• 2 tablespoons crème fraîche or soured cream

• 350ml finely grated Pecorino or Parmesan (about 90g ) plus more for shaving

• 1/4 cup chopped fresh chives plus more for serving

• Pimenta preta moída na hora

If using fresh fava beans, cook in a large saucepan of boiling salted water 1 minute. Drain; transfer to a bowl of ice water and let cool. Peel favas and transfer to a small bowl.

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 2 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. Repeat with remaining 3 eggs.

Bring broth to a simmer in a large saucepan over medium heat. Reduce heat to low; cover and keep warm.

Meanwhile, 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 with favas.

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 240ml broth. Cook, stirring often (no need to stir constantly), until broth is almost absorbed. Add remaining broth by cupfuls, 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, crème fraîche, 1 1/2 cups grated Pecorino, 1/4 cup chives, and reserved fava beans 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 Pecorino, chives, and pepper.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.