Nutrition Facts
4 servings
4
Recipe for Risotto with Peas, Asparagus, and Poached Egg
A risotto recipe presented and photographed by the brand.
Ingredients
450 risotto rice
1 Onion
½ Chicken broth
10 Dry white wine
2 Olive oil
30 Cold butter
100 Parmesan
salt
140 Fresh peas
1 Green asparagus
4 organic eggs
3 White wine
1 Mint
Directions
1
Prepare the risotto In a pan, sauté the chopped onion over low heat in 2 tablespoons of olive oil for 5 minutes.
2
Pour the rice and stir for 2 minutes over high heat until it becomes translucent. Add a ladleful of very hot broth along with the white wine. Mix well with a wooden spoon.
3
Add the hot broth gradually as it is absorbed. After 8 minutes, add the peas. Mix.
4
After 16 to 18 minutes, when the rice is still al dente, turn off the heat and add the butter in pieces, along with the grated cheese. Let it rest for 2 minutes.
5
Prepare the asparagus Meanwhile, cook the asparagus (only the tips) in boiling salted water for 5 minutes. Rinse under cold water. Set aside.
6
Prepare the poached eggs. Bring a pot of water to a boil with white vinegar.
7
Crack each egg into a cup next to you. When the water boils, add the first egg gently.
8
Using a slotted spoon, bring the white strands towards the yolk. After 3 minutes, drain and place the egg in cold water for a few moments.
9
Drain on paper towels. Repeat the process.
10
To finish, plate the risotto with a few tips of asparagus, the poached egg, chopped mint, and some shavings of parmesan. These good eggs are the result of well-raised hens that roam in the grass during the day and enjoy organic and non-GMO feed for dinner.
Ingredients
Ingredients
450 risotto rice
1 Onion
½ Chicken broth
10 Dry white wine
2 Olive oil
30 Cold butter
100 Parmesan
salt
140 Fresh peas
1 Green asparagus
4 organic eggs
3 White wine
1 Mint
Directions
Directions
1
Prepare the risotto In a pan, sauté the chopped onion over low heat in 2 tablespoons of olive oil for 5 minutes.
2
Pour the rice and stir for 2 minutes over high heat until it becomes translucent. Add a ladleful of very hot broth along with the white wine. Mix well with a wooden spoon.
3
Add the hot broth gradually as it is absorbed. After 8 minutes, add the peas. Mix.
4
After 16 to 18 minutes, when the rice is still al dente, turn off the heat and add the butter in pieces, along with the grated cheese. Let it rest for 2 minutes.
5
Prepare the asparagus Meanwhile, cook the asparagus (only the tips) in boiling salted water for 5 minutes. Rinse under cold water. Set aside.
6
Prepare the poached eggs. Bring a pot of water to a boil with white vinegar.
7
Crack each egg into a cup next to you. When the water boils, add the first egg gently.
8
Using a slotted spoon, bring the white strands towards the yolk. After 3 minutes, drain and place the egg in cold water for a few moments.
9
Drain on paper towels. Repeat the process.
10
To finish, plate the risotto with a few tips of asparagus, the poached egg, chopped mint, and some shavings of parmesan. These good eggs are the result of well-raised hens that roam in the grass during the day and enjoy organic and non-GMO feed for dinner.
Notes
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EN