Primavera Risotto with Fried Eggs

Here it is, the first day of summer, and the recipe I’m sharing with you has the word “spring” in the title. D’oh!

Regardless of the fact that this is called a spring risotto, it's actually something that I would eat at any time during the year. In the spring and summer you can take advantage of all the fresh vegetables available at the farmers’ markets, and in the fall and winter it’s the perfect comforting dish to help you warm up on a chilly day. I’ve been sort of obsessed with fried eggs lately, but I don’t think I’m biased when I say that the egg on top of each serving is truly what “makes” this risotto. I love how the gooey yolk soaks down into the rice and coats the vegetables, adding a ton of flavor and an extra dimension of creaminess. The only thing I would do next time is add some sweet corn. I think it would work really well with the other flavors.

We love risottos of all kinds, but this one was particularly popular in our house. I’ll definitely make it again!

(One note: This recipe makes a ton of risotto. If you don’t do leftovers, you should definitely halve it.)

Primavera Risotto with Fried Eggs
source: slightly adapted from Epicurious

5 tablespoons butter, divided
2 cups chopped button mushrooms (about 5 ounces)
1 small onion, chopped
3 garlic cloves, minced
2 cups arborio rice
1/2 cup dry white wine
3 cups vegetable broth, divided
3/4 cup sliced carrots
2 cups asparagus, each spear chopped into 3 equal pieces
3 cups (or more) water
1 cup freshly grated Parmesan cheese plus additional for serving
1/2 cup shelled fresh peas or thawed frozen peas
4 large eggs

1. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside.

2. Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, then water, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.

3. Stir 1 cup cheese, peas, and mushrooms into risotto. Season to taste with salt and pepper.

4. Heat 1 tablespoon butter in large skillet over medium heat. Cook eggs, flipping once during cooking time, until whites are cooked through and yolks are cooked to desired doneness.

5. Mound risotto on plates. Using back of spoon, make hollow in top of each mound. Top each with egg.