Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 2 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 3 cups low-sodium vegetable broth, warmed
- ½ cup grated Parmesan cheese
- ⅓ cup prepared basil pesto
- ⅓ cup chopped fresh parsley, divided
- 2 tablespoons white wine vinegar, divided
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (10 ounce) basket cherry tomatoes, halved
- ¼ teaspoon salt
- 4 large eggs
- freshly ground black pepper to taste
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Instructions
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
- Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
- Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
- Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
- Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
- Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.
Source
Original recipe: View Original