Asparagus + Eggs Risotto

 
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Silvia Curioni Published on 02/19/2017, viewed by 725 , 0 Comments

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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