Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs

Whip up this pesto risotto using Arborio rice from the pantry. Parmesan, cannellini beans, and poached eggs make it a meal.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 531 Calories

Ingredients

• 4 large eggs
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• freshly ground black pepper to taste
• 1 cup Arborio rice
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup chopped white onion
• 1 (10 ounce) basket cherry tomatoes, halved
• 3 cups low-sodium vegetable broth, warmed
• 2 tablespoons white wine vinegar, divided
• 0.25 teaspoon salt
• 0.5 cup grated Parmesan cheese
• 0.5 cup dry white wine
• 0.33 cup prepared basil pesto
• 0.33 cup chopped fresh parsley, divided

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until 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.

Step 2

Add 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. (Step 2 should take 20 to 25 minutes total.)

Step 3

Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.

Step 4

Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.

Step 5

Meanwhile, 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.

Step 6

Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.