Spring Vegetable Risotto With Poached Eggs

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Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
681
FAT
79%
CHOL
121%
SOD
43%

Comments

I liked this but I added more mushrooms, and maybe it needs just onerous thing... Not sure what. Still tasty with the poached eggs.
Elizabeth Madden   •  5 May   •  Report
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Ingredients for 6 servings

2 cups shelled fresh (or frozen, thawed) fava beans or peas (from about 2 lb. pods)

Kosher salt

1 tablespoon distilled white vinegar

6 large eggs

8 cups low-sodium chicken broth

2 tablespoons unsalted butter, divided

1/4 pound chanterelles or crimini (baby bella) mushrooms, halved or quartered if large

2 tablespoon olive oil

2 large leeks, whites and pale greens only, chopped

1 fennel bulb, chopped

4 garlic cloves, finely chopped

2 cups arborio rice

1 cup dry white wine

1 bunch flat-leaf spinach, trimmed, leaves torn

2 tablespoons crème fraîche or sour cream

1 1/2 cups finely grated Pecorino or Parmesan (about 3 ounces) plus more for shaving

1/4 cup chopped fresh chives plus more for serving

Freshly ground black pepper

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