MENUMENU
  • Home
  • Recipes
    • Recipe Search
    • Recipe Round-ups
    • Recipe Videos
  • Lifestyle
    • Around the House
      • Carolina Bound
      • The Kitchen Project
    • Kitchen Tips
    • Kitchen Gifts
  • Shop
  • About
    • About Kate
    • Contact
  • More
    • Work With Me!
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Recipes » dinner » pasta » Spring Vegetable Risotto with Poached Egg

Spring Vegetable Risotto with Poached Egg

By Kate Morgan Jackson

Jump to Recipe

I’m finally starting to believe that the Long Winter of 2014 might actually, really, potentially be over.  My mom’s daffodils are finally up.  I can see little tiny buds on our cherry tree.  The 12 foot mound of snow that has been in our driveway for months has melted into nothing.  And so visions of spring veggies are dancing in my head…and in this particular vision, they are nestled into a creamy risotto with a poached egg melting into the whole thing.  That’s a good vision, right?  Let’s make it a reality.

First, round up some spring veggies.  You are TOTALLY allowed to mix and match, but here’s what I went with.  Our local farm market had some fresh peas.

And some fennel.  Doesn’t this look like the very picture of spring?

Leeks.  Leeks are necessary.

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.

Anyway.

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.

Take a bite.  Rejoice that it is finally spring.  Warm and wonderful things come to those who wait!

Print

Spring Vegetable Risotto with Poached Egg


  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
Print Recipe
Pin Recipe

Ingredients

  • 1 cup peas, fresh or frozen
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 leek, white and light green part, cleaned and sliced
  • 1 fennel bulb, sliced
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 4 cups chicken broth
  • 3 cups baby spinach
  • 1 tablespoon sour cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 4 eggs, poached

Instructions

  1. Cook fresh peas for one minute in salted boiling water, or defrost frozen peas. Set aside.
  2. Heat oil and butter in deep heavy pot or Dutch oven. Saute leeks and fennel for about 5 minutes over medium high heat until tender.
  3. Add white wine and rice. Simmer until rice is evaporated.
  4. Add a cup of broth and simmer until broth is absorbed, stirring occasionally. Add remaining broth by the cupful until it is all absorbed and the rice is cooked – this will take about 20-25 minutes.
  5. When the risotto is done, stir in spinach until wilted. Stir in sour cream and cheese, and season to taste with salt and pepper. Stir in peas.
  6. Spoon risotto into warmed bowls, top with a poached egg, breaking the yolk, and serve!
4556.4 g1255 mg15.6 g6.1 g0 g54.9 g4.2 g18.5 g207.6 mg

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

Inspired by the recipe in Bon Appetit

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

449shares
  • Facebook 10
  • Twitter
  • Yummly 32

Know someone who would love this recipe?
Click here to email them the link!

Published on April 17, 2014

Good for: Easter

Last Post:
Buttermilk Grilled Steak
Next Post:
Chicken in Buttered White Wine Pan Sauce

I'd love to hear what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Karen @ The Food Charlatan says

    April 17, 2014 at 12:20 pm

    More poached eggs! You are the poached egg master Kate. I will never get enough. Especially when you add in those amazing fresh peas. Yum!

    Reply
  2. Joanne says

    April 21, 2014 at 7:12 am

    Being that all things are better with a poached egg on top…I say YES to this!!

    Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

STILL HUNGRY? CHECK OUT MY LATEST RECIPE VIDEOS!



These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Cheesy Cauliflower Casserole
  • Grandpa's Coca-Cola Ribs
  • Potato Peel Chips
  • Red Wine Short Ribs
  • Soft Scrambled Eggs with Ricotta and Chives

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2021 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.