Spring Vegetable Risotto With Poached Egg

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Framed Cooks
Nutrition per serving    (USDA % daily values)
CAL
466
FAT
53%
CHOL
114%
SOD
26%
Uploaded by: Kate Jackson

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Ingredients for 4 servings

1 cup peas, fresh or frozen

1 tablespoon olive oil

1 tablespoon butter

1 leek, white and light green part, cleaned and sliced

1 fennel bulb, sliced

1 cup arborio rice

1/2 cup white wine

4 cups chicken broth

3 cups baby spinach

1 tablespoon sour cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

4 eggs, poached

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