Photo: Joseph Gonzalez
Primavera Risotto Nests with Fried Eggs
15 ingredients
Makes 4 servings plus leftovers
openrecipes
Estimated Nutrition (whole recipe, rough)
880
Calories
36g
Protein
39g
Fat
94g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peas | 1/2 cup (72g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes