Shoes: Old Navy
Skirt as dress: Target online
Jacket: J. Crew
I had a simply lovely weekend, filled with reasonable weather and delicious food. I finally had the sense to purchase one of those grocery carts and it made my trip to Trader Joe's about 100x more enjoyable. And I love Trader Joe's at all times, so just imagine how good it was. Plus, they had lovely sunflowers! They now grace my desk with their undeniably cheerful attitude.
I also made a Spring Vegetable Risotto with Poached Eggs on Saturday night as I enjoyed some NCAA basketball, and I thought I would share the recipe.
Spring Vegetable Risotto with Poached Eggs
Adapted from Bon Appétit
1 1/2 cups thawed frozen peas
1 tablespoon distilled white vinegar
6 large eggs
8 cups low-sodium chicken broth
4 tablespoons unsalted butter, divided
1/4 fresh mushrooms, quartered
2 tablespoons olive oil
1 large leek, whites and pale greens only, chopped
5 garlic cloves, finely chopped
2 cups arborio rice
1 cup dry white wine
1/4 lb. baby spinach
2 tablespoons light sour cream
1 1/2 cups finely grated Parmesan
1/4 cup chopped fresh chives, plus more for serving
Freshly ground black pepper
Bring salted water to a light simmer in a large skillet over medium-low heat. Add vinegar. Crack 1 egg into a small bowl, then slide into simmering water. Repeat with 2 more eggs. Cook until whites are cooked but yolks are runny, about 3 minutes. Using a slotted spoon, carefully transfer eggs to a bowl of ice water. Repeat with remaining 3 eggs. (If you are like me, this step will probably go medium at best, but don't worry, the eggs taste just as good.)
Bring broth to a boil, then reduce heat to low, cover and keep warm. Make sure you do this on an easily accessible burner, as you will be going back and forth between this and the risotto pot the whole time.
In the mean time, melt 2 tablespoons of butter in a large saucepan. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to a separate bowl.
Add oil and remaining 2 tablespoons of butter to saucepan and heat over medium heat. Then, add garlic and leeks, stirring frequently, cook until leeks are softened, about 4 minutes. Add rice and stir, making sure it is coated, for about 2 minutes. Add wine and cook until fully absorbed, stirring occasionally.
Add 1 cup of broth, stirring often, until broth is mostly absorbed. Repeat until you are about 3/4 of the way through the broth. At this point, I like to start checking the rice for texture. It should be creamy, but with a little body left to it. Al dente, if you will. All told, the rice should be done about 20 minutes after the first addition of liquid.
Add spinach, sour cream, 1/4 cup chives, parmesan, peas, and mushrooms to the risotto. Stir to combine and cook until spinach is wilted, about 2 minutes. Salt and pepper to taste.
Divide risotto among bowls, top with the eggs (which you can reheat if you want, but like, whatever), and sprinkle with chives, a little more cheese, and some pepper.