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Pea & Pesto Risotto with Fried Poached Eggs

Melissa
This Pea & Pesto Risotto is spring in a bowl! This creamy risotto is topped with fresh pesto and a fried poached egg for extra decadence.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine Italian, West Coast
Servings 4

Ingredients
  

For the Risotto:

  • 2 tablespoons olive oil
  • ½ cup leeks thinly sliced, white parts only
  • 1 cup arborio rice
  • ½ cup Evolve Effervescence
  • 4 cups chicken broth or substitute with vegetable broth
  • 1 cup Parmesan cheese finely grated
  • 1 teaspoon salt to taste
  • 1 cup green peas thawed
  • ½ cup pea microgreens for garnish

For the Pesto:

  • 1 clove garlic whole
  • ¼ cup almonds whole
  • ½ cup Parmesan cheese
  • 2 cups fresh basil leaves stems removed
  • ¼ cup olive oil
  • ¼ cup water
  • 1 teaspoon salt to taste
  • 1 teaspoon ground black pepper

For the Fried Poached Eggs:

  • 6 cups water for boiling
  • 4 eggs
  • 3 cups ice water for chilling poached eggs
  • ½ cup flour
  • 1 egg beaten
  • 1 ½ cups panko breadcrumbs
  • 3 cups vegetable oil for frying

Instructions
 

For the Pesto:

  • Begin by making the pesto. Add the garlic and almonds to a food processor and pulse until they are finely chopped. Add the Parmesan cheese, basil leaves, olive oil, water, salt and pepper to the food processor and puree until a smooth paste forms. Remove the pesto from the food processor and set aside in a small bowl for later use.

For the Risotto:

  • Next make the risotto. Add the vegetable broth to a small pot and bring to a simmer. Once the broth is simmering, reduce the heat to low and set aside.
  • Preheat a large frying pan over medium-high heat. Add the olive oil to the pan, followed by the leeks. Fry for 2 minutes until softened, and then add the arborio rice. Toast the rice for 2-3 minutes, stirring often, until the rice begins to turn translucent around the edges.
  • Add wine to the pan, followed by ½ cup of the warmed broth. Reduce the heat to medium and stir the rice until the wine and broth have been absorbed into the rice. Continue to add the broth to the pan ½ cup at a time until it has been absorbed into the rice, making sure to stir occasionally.
  • Once all the broth has been absorbed and the rice is tender, add the Parmesan cheese, salt, green peas, and 3 tablespoons of pesto to the pan. Stir until combined and set aside on low heat.
  • Serve the risotto topped with pea shoots and fresh basil for garnish or top with a fried poached egg (instructions below).

For the Fried Poached Eggs:

  • To make the poached eggs, bring a small pot of water to a simmer. Use a spoon to stir the water to create a whirlpool in center of the pot, then crack the egg into the center of the whirlpool. Poach the egg for 2 ½ minutes. Use a slotted spoon to remove the egg from the water and place it into a bowl of ice water to cool down. Repeat for the remaining eggs.
  • Once cooled, remove the eggs from the ice water. Pat with a paper towel to remove excess moisture.
  • Next bread the eggs by coating the eggs with flour, then the beaten egg, and finally the panko breadcrumbs. Repeat for all the eggs and set aside until you are ready to fry them.
  • Heat another small pot with the vegetable oil to 350 degrees F. Once hot, add the eggs, one at a time, to the hot oil and fry for 30 second to 1 minute, or until they are a light golden brown. Use a slotted spoon to remove the egg from the oil and drain on a paper towel. Repeat for the rest of the breaded eggs.
  • Add the fried poach egg on top of the risotto and garnish with extra pesto and pea shoots. Enjoy!
Keyword fried poached egg, pea and pesto pasta, pea and pesto risotto, pea recipe, peas, risotto recipe, spring recipes