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Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Make a delicious pesto risotto with Arborio rice, Parmesan, cannellini beans, and poached eggs for a satisfying meal.
Ingredients:
  • 1 tablespoon olive oil
  • 1 cup chopped white onion
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 0.5 cup dry white wine
  • 3 cups low-sodium vegetable broth, warmed
  • 0.5 cup grated Parmesan cheese
  • 0.33 cup prepared basil pesto
  • 0.33 cup chopped fresh parsley, divided
  • 2 tablespoons white wine vinegar, divided
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (10 ounce) basket cherry tomatoes, halved
  • 0.25 teaspoon salt
  • 4 large eggs
  • freshly ground black pepper to taste
Instructions:
  • In a large saucepan over medium heat, heat oil. Add onion and garlic, stirring occasionally until onion is tender, around 3 minutes. Add rice and cook, stirring often until lightly toasted, about 1 minute. Slowly pour in white wine, stirring frequently until absorbed.
  • Gradually pour in 1/2 cup of broth at a time, stirring constantly until each addition is absorbed. Continue this process with the remaining broth until the rice is tender and creamy, for a total of 20 to 25 minutes.
  • Combine the Parmesan cheese, pesto, 1/4 cup of parsley, and 1 tablespoon vinegar into the risotto, and keep it warm.
  • In a small saucepan, mix together beans, tomatoes, and salt. Cover and cook over medium heat until heated through, approximately 5 minutes.
  • In a 10-inch skillet, bring 4 cups of water and the rest of the vinegar to a boil. Lower the heat and simmer until bubbles gently break the water's surface. Crack an egg into a custard cup, then gently slide the egg into the water. Repeat with the rest of the eggs. Simmer, uncovered, for 3 to 5 minutes until the egg whites are fully cooked and the yolks are slightly thickened. Use a slotted spoon to carefully remove the poached eggs from the skillet.
  • Top the creamy risotto with a flavorful tomato-bean mixture, poached eggs, and the remaining fresh parsley. Finish with a sprinkling of freshly ground pepper for an extra kick.

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