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Primavera Risotto Nests with Fried Eggs


Primavera Risotto Nests with Fried Eggs Recipe

Ingredients:
  • 4 tablespoons (1/2 stick) butter, divided
  • 2 cups chopped button mushrooms (about 5 ounces)
  • 3/4 cup chopped onion
  • 3 garlic cloves, minced
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 3 cups vegetable broth, divided
  • 3/4 cup 1/3-inch cubes carrots
  • 2 cups diced trimmed asparagus (about 9 ounces)
  • 3 cups (or more) water
  • 1 cup freshly grated Parmesan cheese plus additional for serving
  • 1/2 cup shelled fresh peas or thawed frozen peas
  • 1/4 cup chopped fresh Italian parsley
  • 1 tablespoon olive oil plus additional for drizzling
  • 4 large eggs
Directions:
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