Ingredients
Makes 4 servings plus leftovers
Step 1
Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside.
Step 2
Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, then water, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.
Step 3
Stir 1 cup cheese, peas, parsley, and mushrooms into risotto. Season to taste with salt and pepper.
Step 4
Heat 1 tablespoon oil in large skillet over medium-high heat. Cook eggs, without turning, until whites are cooked through and yolks are cooked to desired doneness.
Step 5
Mound 1 cup risotto on each of 4 plates. Using back of spoon, make hollow in top of each mound. Top each with egg; drizzle with oil. Serve, passing additional cheese. Tamra Davis is the author of the cookbook Make Me Something Good to Eat. Visit her on the Web at tamradaviscookingshow.com.
Nutrition Per Serving
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Reviews (7)
Back to TopI also loved this recipe. I added an extra cup of wine for flavor toward the end, which I highly recommend.
jules910
Ann Arbor
10/14/2011
Delish! Definitely go for one cup of wine instead of the 1/2. And don't be afraid to go with something besides dry... I used Moscato and it came out wonderful!!
Leftydread
Bay Shore, NY
10/21/2010
This was a tasty recipe! It took about 45 minutes to prepare and I also made the other recipes from the article (edamame dip and fennel). I wish I'd read the reviews and put in the extra wine--probably would have helped the flavor. I'd make it again.
Anonymous
Chicago, IL
4/26/2010
We really enjoyed this dish. I agree with the addition of more wine. I didn't add the olive oil at the end and don't think we missed anything, Did all the prep prior to making the recipe and it was easy to make while entertaining guests at the same time. Next time I will add shrimp or scallops.
Anonymous
3/4/2010
Great recipe! Delicious! My entire family loved it, including my 2 year old and 4 year old children. Especially with the egg on top!
luciana419
Austin, TX
3/3/2010
Very delicious. I would recommend a bit more wine (1 cup) and is probably best with slightly runny yolks. I overcooked mine. Can't wait to make risotto balls with the leftovers!
nicoleandjon
Raleigh, NC
3/1/2010
Excellent! This is a wonderful winter to spring risotto. Requires a little more attention to detail than a simpler Milanese, but well worth the effort!
Ladyredlocks
Oregon
2/26/2010
