Asparagus And Egg Risotto
Ingredients
Instructions
- Melt butter in a large heavy-bottomed saucepan and saute asparagus for 1-2 mins, until just tender. Set aside and cut into 1 inch pieces. Add onion and garlic to same pan and saute for 2-3 mins, until tender. Add rice and cook, stirring, for 1-2 mins. Add wine and simmer for 1-2 mins, until liquid almost evaporates. Add stock, 1 cup at a time, stirring until liquid is absorbed. This will take around 20 mins. Add asparagus and Parmesan. Serve topped with poached eggs.
Nutrition & Diet Analysis (per serving)
647
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).