Spinach Risotto with Asparagus, Morels, and a Poached Egg
Inspiration from a meal out tonight: Spinach risotto w/ asparagus, morels, and a poached egg. Worth trying out. I would cook the risotto with water left from soaking the morels and what was squeezed out of some quickly sauteed spinach. Add the chopped, sauteed spinach, and already cooked asparagus spears and morels during the last 5 minutes of cooking. Could also use some of the water used to steam the asparagus...
Ingredients
risotto
- Entity
- risotto
- Wikidata
- Q208105
morels (soaked, sauteed)
- Entity
- morels
- Category
- vegetable
- Wikidata
- Q371101
spinach (quickly sauteed, chopped, squeezed)
- Entity
- spinach
- Category
- vegetable
- Wikidata
- Q81464
asparagus spears (cooked)
- Entity
- asparagus spears
- Category
- vegetable
- Wikidata
- Q28546558
1 egg (poached)
- Entity
- egg
- Category
- protein
- Wikidata
- Q93189
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Instructions
Soak the morels and reserve the soaking water. Quickly sauté the spinach, then squeeze out the liquid and reserve it. Chop the sautéed spinach.
Cook the risotto using the water left from soaking the morels and the liquid squeezed from the sautéed spinach (or some of the water used to steam the asparagus).
During the last 5 minutes of cooking, add the chopped sautéed spinach, already cooked asparagus spears, and morels to the risotto.
Serve topped with a poached egg.