Asparagus And Egg Risotto
9 ingredients
1 steps
Ingredients
- 2 1/2 tbsp butter
- 2 bunches asparagus, trimmed
- 1 None onion, finely chopped
- 1 clove garlic, minced
- 14 oz arborio rice
- 1 cup dry white wine
- 6 cups vegetable stock, warmed
- 1 oz Parmesan cheese, shaved
- 4 None eggs, poached
Directions
-
1Melt butter in a large heavy-bottomed saucepan and saute asparagus for 1-2 mins, until just tender. Set aside and cut into 1 inch pieces. Add onion and garlic to same pan and saute for 2-3 mins, until tender. Add rice and cook, stirring, for 1-2 mins. Add wine and simmer for 1-2 mins, until liquid almost evaporates. Add stock, 1 cup at a time, stirring until liquid is absorbed. This will take around 20 mins. Add asparagus and Parmesan. Serve topped with poached eggs.
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