Spring Green Risotto
2 cups arborio rice
8oz baby bella mushrooms-sliced/chopped
2 cups shelled edamame(I used frozen)
1 leek(CLEANED and chopped)
4 cloves garlic diced
1 bunch spinach or 1/2 bag baby spinach
2-3 slices bacon chopped
2 Tbs creme freiche (sour cream can be substituted)
1 1/2 cups grated parmesan cheese
4-5 cups chicken stock
1 cup white wine
1 egg
white vinegar
kosher salt
EVOO
1-2 tbs butter
Heat EVOO and butter in large skillet over medium heat. Add mushrooms(do not salt!) and cook until tender, about 5 minutes. Add edamame and cook another 5 minutes. Remove veggies from skillet and set aside. In same skillet cook bacon until crispy. Remove bacon and set aside. Keep bacon fat(tee hee, you health nuts can remove it and add EVOO if you wish). To pan add leeks and garlic. Cook, stirring often until leeks are softened. Add rice and cook 2-3 minutes. Add wine and cook until wine has evaporated. Add 1 cup of stock stirring often until broth is absorbed. Continue to add broth 1 cup at a time, allowing it to be absorbed each time, until rice is tender and risotto appears creamy. (for me it usually takes about 30 minutes) Add spinach, creme fraiche, cheese, edamame, and mushrooms. Stir until spinach is wilted and cheese is melted. Add salt to taste.
Now to take this recipe over the top, add a poached egg and crumbled bacon on top.
Poached Egg
(I made mine while cooking risotto....super easy, a lot easier then I thought it would be!)
1 tbs white vinegar
salt
egg
In small saucepan bring water, vinegar and salt to a simmer. Crack egg into small bowl and slowly slide into simmering water. Cook about 3 minutes(runny yolk). Use a slotted spoon to remove from pan.
Place poached egg and cooked bacon on top of risotto!
Happy Spring Ya'll!
