Name: Spring Vegetable Risotto with Poached Eggs
Yield: Makes 6 servings
Ingredients: 2 cups shelled fresh (or frozen, thawed) fava beans or peas (from about 2 pounds pods); Kosher salt; 1 tablespoon distilled white vinegar; 6 large eggs; 8 cups low-sodium chicken broth; 2 tablespoons unsalted butter, divided; 1/4 pound chanterelles or crimini (baby bella) mushrooms, halved or quartered if large; 2 tablespoons olive oil; 2 large leeks, whites and pale greens only, chopped; 1 fennel bulb, chopped; 4 garlic cloves, finely chopped; 2 cups arborio rice; 1 cup dry white wine; 1 bunch flat-leaf spinach, trimmed, leaves torn; 2 tablespoons crème fraîche or sour cream; 1 1/2 cups finely grated Pecorino or Parmesan (about 3 ounces) plus more for shaving; 1/4 cup chopped fresh chives plus more for serving; Freshly ground black pepper

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Spring Vegetable Risotto with Poached EggsChristopher Baker

Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.

Recipe notes

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Recipe notes

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