Brown Butter Pumpkin Risotto with Poached Eggs

Brown Butter Pumpkin Risotto with Poached Eggs
Prep Time
5 min
Cook Time
45 min
Yield
6 servings
Recipe by: TermiNatetor

Packed with protein and fall flavors, this risotto is a dinner time favorite!

Make This Recipe

Ingredients

Risotto

  • 4 cups chicken broth
  • 1 cup canned pumpkin puree
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 teaspoon salt
  • 1 teaspoon fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 ½ cup Arborio rice
  • 1 teaspoon white wine vinegar
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh parsley, chopped
  • ¼ teaspoon nutmeg
  • Freshly ground black pepper
  • 1 teaspoon garlic powder

Poached Eggs

  • 6 Eggland’s Best Eggs (large)
  • 2 tablespoons vinegar

Preparation

Risotto

In a medium saucepan, whisk together the stock and pumpkin over medium heat.

Bring mixture to a simmer and reduce the heat to low. Cover and keep warm.

In a large Dutch oven, melt the butter over medium heat until it turns golden brown in color.

Once browned, add the shallot, salt, sage, and thyme and cook until the shallot is softened about 2-3 minutes.

Add the rice and cook for one minute more. Add the white wine vinegar.

Ladle some of the warm stock into the Dutch oven and cook, stirring occasionally until the liquid has evaporated.

Add another ladle of stock, and continue to cook until evaporated again.

Continue cooking, adding a ladle of stock at a time and cooking down until the rice is done, but has a nice bite to it.

The mixture should be creamy with texture. This process should take around 20-25 minutes.

Remove mixture from the heat and mix in the parmesan cheese, parsley, and nutmeg. Season to taste with salt and pepper.

Poached Eggs

Fill a large Dutch oven with 3 inches of water. Bring water to a gentle simmer, then add the vinegar and lemon juice.

Carefully break eggs into a ramekin or small bowl. Gently pour the egg into the simmering water.

Take a slotted spoon and gently push the egg whites over the yolk. Allow cooking for 2 1/2 to 3 minutes. (You’ll know when they are done because the whites will be slightly springy to the touch and the yolks should still be soft in the center.)

Remove eggs from water with a slotted spoon and set on a warm plate.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 337
Fat 11 g
Saturated Fat 5 g
Cholesterol 191 mg
Sodium 706 mg
Carbohydrates 42 g
Dietary Fiber 1 g
Protein 16 g