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Primavera Risotto Nests With Fried Eggs


4 tablespoons (1/2 stick) butter, divided

2 cups chopped button mushrooms (about 5 ounces)

3/4 cup chopped onion

3 garlic cloves, minced

2 cups arborio rice

1/2 cup dry white wine

3 cups vegetable broth, divided

3/4 cup 1/3-inch cubed carrots

2 cups diced trimmed asparagus (about 9 ounces)

3 cups (or more) water

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

4 large eggs


1. Melt 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 aside.

3. Melt 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.

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

8. 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.

9. 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.


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