Name: Asparagus and egg risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 6 cup vegetable stock; 30 gram butter; 2 bunches asparagus, trimmed; 1 onion, finely chopped; 1 clove garlic, crushed; 2 cup arborio rice; 1 cup dry white wine; 1/4 cup shaved parmesan; 4 eggs, poached

Asparagus and egg risotto

Creamy and cheesy, this asparagus risotto is simmered with white wine and and garlic to create a wonderful vegetarian dish. Top with a perfectly poached egg for a divine dinner.

Serves 6

Prep

15M

Cook

35M

Total

50M

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Ingredients

6 cup vegetable stock

30 gram butter

2 bunches asparagus, trimmed

1 onion, finely chopped

1 clove garlic, crushed

2 cup arborio rice

1 cup dry white wine

1/4 cup shaved parmesan

4 eggs, poached

Method

1.Bring stock to the boil. In a large saucepan on high. Keep warm on a very low heat.

2.Melt butter in a large heavy based saucepan on medium. Cook asparagus for 1-2 minutes, until just tender. Remove to a plate. Cut into 3cm lengths.

3.Add onion and garlic to same pan and saute for 2-3 minutes, until tender. Add rice, stirring for 1-2 minutes. Pour in wine and simmer for 1-2 minutes, until liqiud almost evaporates.

4.Reduce heat to medium. Add stock, 1 cup at a time, stirring until liquid is absorbed (this will take about 20 minutes).

5.Stir asparagus and cheese through risotto. Serve topped with a poached egg.

To poach eggs, bring a deep frying pan of water to a gentle boil. Add 1 tablespoon white vinegar. Use a wooden spoon to make a whirlpool in the simmering water. Break egg into a small cup and slide into swirling water. Repeat for remaining eggs. Return water to boil. Simmer gently, splashing eggs with water until cooked to taste. Remove with a slotted spoon. This makes a fantastic vegetarian meal.
Note

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Ingredients

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