May 20th, 2014
By LeeAnne Wright
Photography by Maya Visneyi
In a large saucepan over medium heat, bring vegetable stock to a simmer.
Melt butter in a large, wide, heavy pot over medium heat. Add leeks and sauté until softened, about 3 minutes. Add olive oil and rice, and stir to coat, cooking until rice loses chalky exterior, about 3 minutes. Add 2 cups vegetable stock. Cook, stirring often, until stock is absorbed and bottom of pot looks dry. Repeat, adding stock 2 cups at a time, cooking until rice is tender but still firm to the bite and mixture is creamy, about 20 minutes total. (Managing the heat so the stock doesn't evaporate too quickly is key; it should take about 5 minutes with each addition. Reduce heat if needed.)
While risotto is cooking, fill a medium saucepan with water and vinegar and bring to a boil. Using a spoon, swirl water in a clockwise direction. Crack an egg into a bowl and then gently transfer it to the swirling, boiling water; it will roll around in the water, giving it a nice, round shape. After 1 minute, swirl water again and add another egg. Reduce heat to a gentle simmer and cook for a total of 3 minutes for very soft eggs or 4 minutes for firmer ones; they will pop up to the surface when done. Using a slotted spoon, transfer eggs to an ice bath. Repeat with remaining eggs.
Add peas, Parmesan and chives to risotto. Cook, stirring occasionally, until cheese has melted and peas are tender and bright green, about 2–3 minutes.
Just before risotto is done, reheat poached eggs in a large skillet of simmering water for about 1 minute. Divide risotto into 6 bowls and top each with an egg, a sprinkle of chives and pepper.
Nutrients per serving 352 calories, 11 g fat, 123 mg calcium, 223 mg sodium, 50 g carbohydrates, 0 g fibre, 12 g protein. Excellent source of vitamins B12 and K, biotin, manganese and selenium; good source of vitamin D; source of vitamin C, calcium and iron.