Poached Eggs with Asparagus Risotto

Egg Dishes


2 cloves garlic, minced
1/8 C. diced shallots or onions
2 T. olive oil
1 C. arborio rice
3 C. chicken stock, heated and kept warm
1/2 to 3/4 C. asparagus, blanched and cut into small pieces
1/4 C. grated Parmesan cheese
1 T. butter
8 eggs, poached
Grape tomatoes, halved

In a medium saucepan, saute the garlic and shallots/onions in the olive oil until soft. Add the rice and stir constantly for 1 minute without burning. Using a ladle, add 2 ladles of the hot chicken stock. Cover with a lid and adjust the heat to maintain a gentle simmer. When the liquid is absorbed, add more stock, two ladles at a time and continue cooking and adding stock until the rice is al dente, approximately 20 to 25 minutes. About 3/4 of the way through cooking the rice, add the asparagus. When the rice is finished cooking, remove from the heat. Stir in the Parmesan cheese and butter. Serve immediately. Garnish with grape tomatoes.

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