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Spring Vegetable Risotto with Poached Eggs

Alison Roman
  • minutes
  • Serves 6

INGREDIENTS

1/4 lb

Chanterelles or crimini

1/4 cup

Chives plus more, fresh

2 cups

Fava beans or peas, fresh (or frozen

1

Fennel, bulb

1

bunch Flat-leaf spinach, leaves

4

Garlic cloves

2

Leeks, large

6

Eggs, large

8 cups

Chicken broth, low-sodium

2 cups

Arborio rice

1

Black pepper, Freshly ground

1

Kosher salt

1 tbsp

Distilled white vinegar

2 tbsp

Olive oil

2 tbsp

Butter, unsalted

2 tbsp

Creme fraiche or sour cream

1 1/2 cups

Pecorino or parmesan

1 cup

White wine, dry