Risotto with Spring Peas, Parsley, and Poached Egg - Colavita Recipes

Name: Risotto with Spring Peas, Parsley, and Poached Egg - Colavita Recipes
Ingredients: 2 shelled fresh (or frozen, thawed) peas; 1 tbsp Colavita Aged White Wine Vinegar; 6 large eggs; 8 cups Rachael Ray Low-Sodium All-Natural Chicken Stock; 4 tbsp Colavita Extra Virgin Olive Oil, divided; 2 large leeks, whites and pale greens only, chopped; 2 cups Colavita Arborio Rice; 1 cup dry white wine; ¼ cup flat-leaf parsley, chopped; 2 tbsp crème fraîche or sour cream; 1 ½ cups finely grated pecorino or parmesan cheese (about 3 oz) plus more for shaving; ¼ cup ¼ cup chopped fresh chives plus more for serving; Freshly ground black pepper to taste; Sea salt to taste

colavitarecipes.com

This risotto with spring peas, parsley, and poached egg gives the perfect balance of freshness, creaminess, and heartiness.

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Ingredients

2 shelled fresh (or frozen, thawed) peas
1 tbsp Colavita Aged White Wine Vinegar
6 large eggs
8 cups Rachael Ray Low-Sodium All-Natural Chicken Stock
4 tbsp Colavita Extra Virgin Olive Oil, divided
2 large leeks, whites and pale greens only, chopped
2 cups Colavita Arborio Rice
1 cup dry white wine
¼ cup flat-leaf parsley, chopped
2 tbsp crème fraîche or sour cream
1 ½ cups finely grated pecorino or parmesan cheese (about 3 oz) plus more for shaving
¼ cup ¼ cup chopped fresh chives plus more for serving
Freshly ground black pepper to taste
Sea salt to taste