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+ servings

Baked Vegetable Risotto with Poached Eggs


  • 1 cup shelled edamame (fresh or frozen, thawed and cooked)
  • 1 cup peas (fresh or frozen, thawed and cooked)
  • fine grain sea salt
  • 1 Tbsp white vinegar
  • ½ pound mushrooms, halved or quartered if large
  • 2 Tbsp clarified butter, divided (or coconut oil)
  • 6 eggs (large or XL)
  • 2 large leeks, chopped (whites and pale greens only)
  • 4 garlic cloves, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 4 - 4 ½ cups chicken broth (or vegetable broth or water)
  • fine grain sea salt + freshly ground black pepper
  • 1 - 2 Tbsp butter
  • 1 bunch flat-leaf spinach, trimmed and leaves torn (or any green of your choice)
  • 2 Tbsp Greek yogurt
  • cup freshly grated Parmigiano-Reggiano cheese + more for garnish
  • ¼ cup chopped fresh chives + more for serving


  • Risotto
  • Preheat the oven to 400° F
  • In a Dutch oven or saucepan over medium-high heat, warm 1 Tbsp clarified butter. Add the leeks and garlic. Cook, stirring frequently until the leeks are soft and translucent (~3 minutes)
  • Add the rice and stir to coat with the clarified butter. Add the wine and cook until most of it has evaporated (~ 1 or 2 minutes more)
  • Stir in 4 cups of the chicken stock, a healthy pinch sea salt, and a grind or two of pepper. Bring to a boil
  • Cover and transfer to the oven. Bake on the bottom rack for 25 minutes.
  • After 25 minutes, check the risotto (most of the liquid should be absorbed and the rice just cooked)

  • Prepare Mushrooms
  • While the risotto is baking, saute the mushrooms. Over medium heat, melt 1 Tbsp clarified butter in a large skillet.
  • Add mushrooms and cook, stirring often, until tender (~ 5 minutes) Using a slotted spoon, transfer to a bowl, along with edamame and peas

  • Poach Eggs - (10 or 15 minutes before the risotto is done)
  • Bring a large skillet of salted water to a bare simmer over medium-low heat. Add vinegar.
  • Crack 1 egg into a small bowl, then slide into simmering water. Repeat with 2 more eggs.
  • Cook until whites are cooked but yolks are runny (~ 3-4 minutes). Using a slotted spoon, carefully transfer eggs to a bowl of ice water.
  • Repeat with the remaining eggs.

  • Finish and Serve
  • Remove the risotto from the oven and stir in another ½ cup chicken broth, butter, spinach, Greek yogurt, Parmesan, ¼ cup chives, and the reserved edamame, peas, and mushrooms.
  • Stir until the greens are wilted and the cheese has melted (~ 2 minutes)
  • Divide risotto among bowls and top with poached eggs, and chives