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 cucharada de vinagre blanco destilado

• 6 huevos grandes

• Caldo de pollo bajo en sodio de 1925 ml

• 2 tablespoons unsalted butter, divided

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

• 2 cucharadas de aceite de oliva

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

• 1 fennel bulb, chopped

• 4 dientes de ajo, finamente picados

• 475ml arborio rice

• 1 taza de vino blanco seco

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

• 2 cucharadas de crème fraîche o crema agria

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

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

• Pimienta negra recién molida

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.