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
Description
This Egg-topped Risotto Gives Both Veggies And Protein.
Bon Appetit Magazine
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