For an extra layer of flavor, consider toasting the Arborio rice in the saucepan for a few minutes before adding the wine. When poaching the eggs, a swirl of water helps the egg whites to wrap around the yolk, creating a more aesthetically pleasing result.
Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs
-
PREP TIME15 mins
-
COOK TIME40 mins
-
TOTAL TIME55 mins
-
SERVING4 People
-
VIEWS6
Indulge in the creamy embrace of this pesto risotto, where the nutty Arborio rice dances with vibrant pesto and sharp Parmesan. Studded with tender cannellini beans and sweet cherry tomatoes, this dish is crowned with perfectly poached eggs for a luxurious and satisfying experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate61 g
-
Cholesterol201 mg
-
Fiber3 g
-
Protein19 g
-
Saturated Fat6 g
-
Sodium681 mg
-
Fat21 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepHeat olive oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until the onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
02
StepAdd 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (This step should take 20 to 25 minutes total.)
03
StepStir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
04
StepCombine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
05
StepMeanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
06
StepServe risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Rosalinda Nitzsche
Jul 1, 2025I loved the addition of cannellini beans and tomatoes. It made the risotto a complete and satisfying meal.
Alex Adams
Jul 1, 2025The instructions were easy to follow, and the risotto turned out perfectly creamy.
Lamar Beatty
Jun 30, 2025I added a bit of red pepper flakes for a touch of heat, and it was fantastic!
Warren Quigley
Jun 29, 2025This recipe is a winner! I've made it several times now, and it's always a hit.
Luciano Rippin
Jun 28, 2025My family devoured this! It's definitely going into our regular rotation.
Consuelo Waelchi
Jun 28, 2025This risotto was absolutely divine! The pesto flavor was perfectly balanced, and the poached eggs added a wonderful richness.