I am not sure what it is about spring, but every time it rolls around I find myself once again thinking about green risottos. Given the asparagus binge that I have been on the last few weeks and asparagus risotto was going to make an appearance sooner or later and this weekend it happened. I stuck with a pretty basic risotto recipe and added the asparagus in a few different ways. First off, I replace some of the chicken stock with the water that I cooked the asparagus in to make sure that I did not loose any of those nutrients. Asparagus has a wonderful juicy texture that I did not want to miss out on so I had to include some bite sized pieces and finally, I wanted to add a bit of green to the risotto itself so I pureed half of the asparagus in a food processor before mixing it in. Risotto works equally well as a side dish or as a main if you add a bit of protein and with all of the asparagus and egg combinations that I have been doing lately the first thing that came to mind was topping the asparagus risotto off with poached egg.
The juicy asparagus worked really well in the creamy and cheesy risotto with the flavour of the asparagus pairing nicely with the flavour of the parmigiano reggiano. Of course the egg yolk running all over everything only made it better! Another great way to enjoy some fresh asparagus in a light spring meal!
Asparagus Risotto with a Poached Egg
- 1 pound asparagus (trimmed, cleaned, cut into 1 inch pieces)
- 1 tablespoon butter
- 1 onion (diced)
- 1 clove garlic (chopped)
- 1 cup arborio rice (or other medium or short grained rice)
- 1/2 cup white wine
- 2 cups chicken broth (or vegetable broth, or the water that you cooked the asparagus in, warm)
- 1/2 cup parmigiano reggiano (grated)
- 1 tablespoon butter
- salt & pepper to taste
- 1 splash lemon juice
- 4 eggs
- Cook the asparagus in boiling water until it turns dark green, about 1-2 minutes, remove it from the heat, give it a cold water bath o stop the cooking process and set it aside. (I pureed half of the asparagus to give the risotto a nice green colour.)
- Melt the butter in large sauce pan.
- Add the onion and saute until tender, about 5 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the rice and stir to coat with the butter.
- Add the wine, deglaze the pan and stir while simmering until it is gone.
- Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
- Mix in the parmigiano reggiano and butter and stir until melted.
- Remove from heat and mix in the lemon and the asparagus.
- Bring a large pot of water to a boil and reduce the heat to medium.
- Swirl the water in the pot.
- Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining eggs.
- Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
- Split the risotto among 4 plates and top with the poached eggs.
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