Asparagus + Eggs Risotto

Silvia Curioni avatar
Silvia Curioni Published on 02/19/2017, viewed by 2446 , 1 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


Start by sautéing the onions in olive oil


Add the rice, stir well until the rice starts to get transparent.


Add the wine and stir well. Add the asparagus and stir well.


Cover the rice with the broth and stir well. When the broth starts to dry out, add more broth and stir


On another pot, boils water. Once the water boils, add the eggs and let it cook for EXACTLY 6 minutes.


When the rice is cooked. Add the Parmesan, butter and condition with salt and pepper


To serve, open the 6 minutes egg on top is the risotto and grate some extra Parmesan cheese on top


Avatar placeholder
Be Ba avatar
Be Ba
01/06/2019 ☰
🌱 Difficult to contact.
See Original
See Translation