Traditional recipes

Primavera Risotto Nests with Fried Eggs

Primavera Risotto Nests with Fried Eggs


  • 4 tablespoons (1/2 stick) butter, divided
  • 2 cups chopped button mushrooms (about 5 ounces)
  • 3 cups vegetable broth, divided
  • 3/4 cup 1/3-inch cubes carrots
  • 2 cups diced trimmed asparagus (about 9 ounces)
  • 1 cup freshly grated Parmesan cheese plus additional for serving
  • 1/2 cup shelled fresh peas or thawed frozen peas
  • 1/4 cup chopped fresh Italian parsley
  • 1 tablespoon olive oil plus additional for drizzling

Recipe Preparation

  • Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside.

  • Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, then water, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.

  • Stir 1 cup cheese, peas, parsley, and mushrooms into risotto. Season to taste with salt and pepper.

  • Heat 1 tablespoon oil in large skillet over medium high heat. Cook eggs, without turning, until whites are cooked through and yolks are cooked to desired doneness.

  • Mound 1 cup risotto on each of 4 plates. Using back of spoon, make hollow in top of each mound. Top each with egg; drizzle with oil. Serve, passing additional cheese.

,Photos by Gail Albert Halaban

Nutritional Content

One serving contains the following: Calories (kcal) 561.7 %Calories from Fat 45.1 Fat (g) 28.1 Saturated Fat (g) 13.2 Cholesterol (mg) 262.0 Carbohydrates (g) 50.9 Dietary Fiber (g) 3.9 Total Sugars (g) 6.9 Net Carbs (g) 47.0 Protein (g) 25.7Reviews Section