cup freshly grated Parmesan cheese plus additional for serving
cup shelled fresh peas or thawed frozen peas
cup chopped fresh Italian parsley
tablespoon olive oil plus additional for drizzling
1 tablespoon butter in medium skillet over medium-high heat.
2. Add mushrooms;
sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. Set
3 tablespoons butter in large pot over medium heat. Add onion; sauté until
beginning to soften, 5 minutes.
4. 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.
5. 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.
6. 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.
1 cup cheese, peas, parsley and mushrooms into risotto. Season to taste with
salt and pepper.
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
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