Asparagus + Eggs Risotto
What you will need
1 pound arborio rice
1 cup chopped onions
1 pound asparagus
5 cups vegetable broth
1 cup grated Parmesan cheese
1 tbsp butter
Salt & pepper
1 cup white wine
1 tbsp olive oil
5 eggs
How to cook
1
Start by sautéing the onions in olive oil
2
Add the rice, stir well until the rice starts to get transparent.
3
Add the wine and stir well. Add the asparagus and stir well.
4
Cover the rice with the broth and stir well. When the broth starts to dry out, add more broth and stir
5
On another pot, boils water. Once the water boils, add the eggs and let it cook for EXACTLY 6 minutes.
6
When the rice is cooked. Add the Parmesan, butter and condition with salt and pepper
7
To serve, open the 6 minutes egg on top is the risotto and grate some extra Parmesan cheese on top
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