Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Ingredients for - Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs

1. Olive oil - 1 tablespoon
2. Chopped white onion - 1 cup
3. Garlic, minced - 2 cloves
4. Arborio rice - 1 cup
5. Dry white wine - ½ cup
6. Low-sodium vegetable broth, warmed - 3 cups
7. Grated Parmesan cheese - ½ cup
8. Prepared basil pesto - ⅓ cup
9. Chopped fresh parsley, divided - ⅓ cup
10. White wine vinegar, divided - 2 tablespoons
11. Cannellini beans, rinsed and drained - 1 (15 ounce) can
12. Cherry tomatoes, halved - 1 (10 ounce) basket
13. Salt - ¼ teaspoon
14. Eggs - 4 large
15. Freshly ground black pepper to taste - 4 large

How to cook deliciously - Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs

1. Stage

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.

2. Stage

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.)

3. Stage

Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.

4. Stage

Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.

5. Stage

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.

6. Stage

Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.