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Fava and fennel risotto with poached eggs | Milkbottle

Fava and fennel risotto with poached eggs

Spring Cooking

Risotto is such a great “go to dish”, just remember that the risotto can never wait for the guests, the guests must always wait for the risotto. Love it with the egg on top, says Paul Lowe.

Recipe
Serves 4

2 tablespoons butter
2 tablespoons olive oil
1 onion
1 clove garlic
1 cup finely diced fennel
2/3 cup risotto rice, such as Arborio
¾ cup white wine (at room temperature)
3 cups hot vegetable stock
2 tablespoons butter
1 cup Parmesan cheese, freshly grated
½ teaspoon ground pepper, white or black
1/2 bunch asparagus, blanched and cut into 1" pieces
1 cup blanched fava beans
fennel leafs
4 poached eggs
pepper


Peel and finely chop the onion and garlic.
Melt butter and oil in a large pot.
Sauté the onions and fennel until soft in oil on medium heat.
Add the rice to the pan and continue to sauté until the grains of rice turn slightly translucent.
Pour in the wine.
Stir the mixture, and when the wine has been almost entirely absorbed, add a ladleful of the warm stock and continue to stir.
Keep adding small amounts of stock, and stir so the liquid becomes absorbed.
Continue until the rice is al dente. (Note that you might not need to use all of the stock.)
Stir in butter, Parmesan, asparagus and fava.
Serve with a poached egg, fennel leafs and pepper

Images: Linda Pugliese via Taverne Agency. Recipe: Paul Lowe

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