Primavera Risotto Nests With Fried Eggs

• 4 tablespoons (1/2 stick) butter, divided
• 2 cups chopped button mushrooms (about 5 ounces)
• 3/4 cup chopped onion
• 3 garlic cloves, minced
• 2 cups arborio rice
• 1/2 cup dry white wine
• 3 cups vegetable broth, divided
• 3/4 cup 1/3-inch cubes carrots
• 2 cups diced trimmed asparagus (about 9 ounces)
• 3 cups (or more) water
• 1 cup freshly grated Parmesan cheese plus additional for serving
• 1/2 cup shelled fresh peas or thawed frozen peas
• 1/4 cup chopped fresh Italian parsley
• 1 tablespoon olive oil plus additional for drizzling
• 4 large eggs

1. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; saute until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside.
2. Melt 3 tablespoons butter in large pot over medium heat. Add onion; saute until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, then water, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.
3. Stir 1 cup cheese, peas, parsley, and mushrooms into risotto. Season to taste with salt and pepper.
4. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook eggs, without turning, until whites are cooked through and yolks are cooked to desired doneness.
5. Mound 1 cup risotto on each of 4 plates. Using back of spoon, make hollow in top of each mound. Top each with egg; drizzle with oil. Serve, passing additional cheese. Tamra Davis is the author of the cookbook Make Me Something Good to Eat. Visit her on the Web at tamradaviscookingshow.com.

butter, button mushrooms, onion, garlic, arborio rice, white wine, vegetable broth, carrots, trimmed asparagus, water, parmesan cheese, fresh peas, fresh italian parsley, olive oil, eggs

Taken from www.epicurious.com/recipes/food/views/primavera-risotto-nests-with-fried-eggs-357390 (may not work)