Primavera Risotto Nests With Fried Eggs Recipes
RISOTTO PRIMAVERA
Provided by Molly O'Neill
Categories dinner, main course
Time 35m
Yield Four servings
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium heat in an oversize, heavy-bottomed skillet or pot. Add the leek, season lightly with salt and pepper, stir and cover. Cook for 3 minutes until soft. Place the broth in a separate saucepan and simmer.
- Add the rice to the leek and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding the broth, 1/2 cup at a time, and stirring constantly. After 15 minutes, add the white wine and carrot. After 5 more minutes, add the zucchini, asparagus and peas. Stir well. The rice should be tender but firm. If not, add more broth. Adjust seasoning with additional salt and pepper. Remove from heat.
- Beat 1/2 cup of ricotta into the rice. Add the spinach. Divide the rice among 4 bowls. Top each with a spoonful of the remaining ricotta. Sprinkle with parsley and chives and serve.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 3 grams, Carbohydrate 73 grams, Fat 8 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 413 milligrams, Sugar 5 grams
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