Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs

Whip up risotto using Arborio rice from the pantry. Parmesan, pesto, and white wine vinegar amp it up. And cannellini beans and poached eggs to make it a meal.

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

Ingredients

• ¼ teaspoon salt
• 4 large eggs
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ cup dry white wine
• 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
• ⅓ cup chopped fresh parsley, divided
• ⅓ cup prepared basil pesto
• 3 cups low-sodium vegetable broth, warmed
• 2 tablespoons white wine vinegar, 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.