Spring Vegetable Risotto with Poached Eggs

It’s springtime in Seattle, and the April weather is all over the place. It’s pouring one minute, sunshining the next, and sometimes it’s raining and sunning at the same time. With weather like this, you need something to warm your soul and reflect the fresh vegetables of spring, all while keeping you going until May’s flowers. And, nothing beats making this already-decadent dish with eggs fresh from your neighbor’s chickens. LOOK AT THOSE YOLKS!! (Thanks Aunt Jessica!)

Spring Vegetable Risotto with Poached Eggs
Spring Vegetable Risotto with Poached Eggs

This recipe is from Bon Appetit, of course!

Heat the Broth Bring 8 cups low-sodium chicken broth to a simmer in a large saucepan over medium heat. (We used our frozen turkey broth left over from Thanksgiving.) Turn the heat down to low, cover and keep warm.

Cook the peas and mushrooms Melt 1 T butter in a large, wide heavy pot over medium heat. Add 1/4 lb crimini mushrooms, cut in half (or quarters if they’re big). Cook them, stirring often, until they’re tender – about 5 minutes. Transfer them to a bowl with 2 cups frozen, thawed peas.

Spring Vegetables
Spring Vegetables

Make the risotto Heat 2 T olive oil in the same pot, over medium heat. Add 2 large leeks, chopped; 1 chopped fennel bulb; and 4 finely chopped garlic cloves. Cook and stir until the vegetables are softened – about 4 minutes.

Add 2 cups arborio rice and stir until it’s coated – 2 minutes. Add 1 cup dry white wine and stir and keep cooking until the wine is evaporated – 4 minutes. Add 1 cup broth and cook, stirring often, until the broth is almost absorbed. Then keep adding the remaining warm broth until the rice is tender and creamy – about 45 minutes total.

Add 1 bunch flat-leaf spinach, 2 T sour cream or creme fraiche, 1 1/2 cps grated Pecorino, 1/4 cup chopped chives and the mixture of peas and mushrooms. Cook and stir until the spinach is wilted and the cheese melts – about 2 minutes. You don’t want to rush this part. If you do, the rice breaks and cooks too fast and gets creamy and gunky and releases too much starch.

Make the poached eggs Bring a large skillet of salted water to a simmer over medium-low heat. Add 1 T distilled white vinegar. Crack an egg into a little bowl and then slide the egg from the bowl into the simmering water. Do this with two more eggs. Cook until the whites are cooked and the yolks are runny – about 3 minutes.

Serve in 3 separate bowls. (This makes about six servings, so repeat the egg poaching business if you’re serving more people. Otherwise, poach the eggs at your leisure and serve with the leftovers.)

Spring Vegetable Risotto with Poached Eggs
Spring Vegetable Risotto with Poached Eggs


  • 2 cups shelled fresh (or frozen) peas
  • 1 T distilled white vinegar
  • 6 eggs
  • 8 cups low-sodium chicken broth
  • 2 T unsalted butter
  • 1/4 lb crimini mushrooms
  • olive oil
  • 2 large leeks, whites and pale greens chopped
  • 1 fennel bulb, chopped
  • 4 garlic cloves, finely chopped
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1 bunch flat-leaf spinach
  • 2 T sour cream or creme fraiche
  • 1 1/2 cups finely grated pecorino (or parmesan)
  • 1/4 cup chopped fresh chives
  • fresh ground black pepper

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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