Recipe :: Spring Asparagus Risotto with a Fried Egg

One of my favorite go-to's when I "don't have anything to make for dinner" is risotto.  It can be made about a million and one ways {I love it with butternut squash in the fall and kale in the winter}, but I think it really shines with fresh spring produce.  While cleaning out the refrigerator before we left for vacation I found that I had a bunch of fresh asparagus and basil that needed to be eaten.  That, plus some eggs, frozen organic vegetables, and a few pantry staples, ended up making a delicious dinner for two!  Feel free to modify with your favorite vegetables, cheeses, etc.  

Spring Asparagus Risotto with a Fried Egg

Serves 4

INGREDIENTS
1 cup arborio rice
3 cups organic chicken {or vegetable} broth - approx
1.5 cups dry white wine - approx
1 tablespoon butter
1/2 red onion, chopped
3 garlic clove, minced
4 large eggs
Kosher salt
Fresh cracked pepper
Olive oil
1 pound spring asparagus
3/4 cup frozen organic peas, thawed in warm water
1/2 cup frozen organic corn, thawed in warm water
Fresh basil, chopped
Grated Parmesan cheese

INSTRUCTIONS
Preheat oven to 425 degrees.  Bring chicken broth to a boil in a medium sauce pan, then reduce to a simmer.  Meanwhile, heat butter in a large sauté pan over medium heat.  Add chopped onion and sauté for two minutes.  Add arborio rice and sauté until golden brown and slightly translucent.

Alternating between hot chicken broth and white wine, add 1/2 cup of liquid to risotto and stir until reduced.  When the liquid has been absorbed, continue to add more, until the risotto is soft, creamy, and will not absorb any more liquid {typically takes about 20 minutes, you may need more or less liquid than the quantities listed above}.

Meanwhile, break the tips off the asparagus and cut into medium-sized pieces.  Toss with olive oil, salt, and pepper, and roast in the oven for about 10-15 minutes {you want to make sure the asparagus are still bright green and crisp, yet slightly tender}.

Three minutes before the asparagus are ready heat a skillet over high heat and drizzle with olive oil.  Cook the eggs to your liking {I typically fry mine for about three minutes on one side then flip over and cook for another 10 seconds}.  Remove from heat.

Remove asparagus from oven and toss with risotto.  Add drained peas and corn and toss.  Add parmesan cheese, salt, and pepper to taste.  To serve, sprinkle with fresh basil and top with a fried egg.  Bon appétit!