Portabellini & Spring Veg Risotto with Poached Eggs

Despite what they say on MasterChef, even an imperfect risotto is delicious. I mean let’s be honest how can sticky rice cooked in stock not be delicious?

I often make a quick cheat risotto over the weekend – it is the perfect way to use up leftovers. This risotto does not use leftovers and is not really quick – but it will be so worth it!

It is a great meat-free recipe that is also anti-inflammatory. You could switch out the parmesan for nutritional yeast if you are avoiding dairy. 

Portabellini & Spring Veg Risotto with Poached Eggs

The South African Mushroom Farmers' Association
4.91 from 10 votes
Servings 6

Ingredients
  

  • 2 litres vegetable stock kept warm on the stove
  • 2 Tbsp butter
  • 500 g portabellini mushrooms sliced
  • 2 Tbsp olive oil
  • 2 shallots finely diced
  • 2 large leeks whites and pale
  • greens only chopped
  • 4 garlic cloves finely grated
  • 2 cups arborio rice
  • 1 cup / 250ml dry white wine
  • 200 g runner beans or similar, cut into 2cm pieces
  • 200 g asparagus cut into 2cm pieces
  • 2 Tbsp sour cream
  • 1 cup finely grated Parmesan plus more for serving
  • 1/4 cup Italian parsley stalks removed, for serving
  • 6 large eggs
  • Salt and pepper to taste

Instructions
 

  • Melt 1 Tbsp butter in a large pot over medium heat. Add mushrooms and cook, stirring often, until tender and golden brown. Season. Remove mushrooms with a slotted spoon, and set aside.
  • Heat oil and remaining 1 Tbsp butter in the same pot over medium heat. Add shallots, leeks, and garlic. Cook until vegetables are softened. Add rice and stir to coat and get slightly toasty. Add wine and reduce until fully absorbed. Add about one ladle of stock. Stir until stock is almost absorbed. Add remaining stock one ladle at a time, stirring almost constantly, allowing it to be absorbed before adding more. When rice is almost cooked add asparagus and beans and cook until tender. Cook rice until tender but still firm to the bite and mixture is very creamy, about 20 minutes.
  • Finally add sour cream, Parmesan and reserved mushrooms to risotto. Stir well and then cover the pot with a lid. This is where the magic happens and the Parmesan melts and everything gets very saucey and gooey.
  • A few minutes before risotto is done:
  • Bring a large pot of salted water to a bare simmer over medium-low heat. Swirl the water with a slotted spoon to create a vortex. Crack 1 egg into a small tea cup, then slide into simmering water. Cook until whites are fully cooked but yolks remain runny, about 2.5 minutes. Using a slotted spoon, carefully transfer poached egg to a plate and repeat with the remaining 5.
  • Check seasoning and then serve risotto in warm bowls and top with eggs. Season the eggs well and scatter the dishes with fresh parsley.

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19 Responses

  1. 5 stars
    This looks absolutely delicious! I love this because it could be a breakfast, lunch, or dinner. And of course, eggs are always great!

  2. 5 stars
    This looks like such a perfectly light risotto for summer – love that you have finished it off with a poached egg for some protein and that lovely gooey yoke.

  3. 5 stars
    I’ve not had a risotto in ages. This sounds lovely. I bet it’s full of flavour and nice and creamy. I must try it when I can get the ingredients in x

  4. The egg over the top. Just like every single dish that landed on our table in France (including pizza). You just took me on a vacation. 🙂

  5. 5 stars
    You gave me a perfect idea of what should we have for dinner tonight! Your recipe is perfect.

  6. 4 stars
    I love poached eggs and the dish look amazing. I would love to try that some day at home for the weekend and thanks a lot for sharing with us!

  7. This looks so beautiful and nutritious. I will give it a try this week. Hopefully, it turns as delicious as yours.

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