I also had some baby spinach, but it was shy and didn’t want to have its picture taken. Otherwise known as, I may have realized after this was cooked and eaten that I forgot to take a picture of the dang spinach.
Start the risotto by sauteing the leeks and fennel in a little olive oil until they are tender. Now add in the rice and some white wine, just the way you would do with regular risotto. Start adding in chicken broth by the cupful as your risotto cooks. I am one of those people who does NOT think risotto needs to be stirred constantly – a little stir every few minutes or so is perfectly fine.
Meantime, poach up a few eggs…click here for my favorite, totally reliable way to poach eggs. If they are done before your risotto, just scoop them out and let them rest on a plate – they will be fine.
When the risotto is just about done, add in the spinach and stir until it is wilted and mixed in. Stir in a generous amount of Parmesan cheese and sour cream. Take a taste and add salt and pepper as needed.
Now spoon it out into warm bowls, pop a poached egg on top and break it so the yolk melts into the risotto.
Inspired by the recipe in Bon Appetit