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Ingredients
US|METRIC
6 SERVINGS
- 3 egg yolks
- 1/4 tsp. lemon juice
- 1/8 tsp. hot pepper sauce
- 1/2 cup melted butter
- 1 Tbsp. olive oil
- 1/2 cup leek (finely chopped)
- 6 cups chicken stock
- 2 cups arborio rice
- 6 eggs
- 1/4 cup shredded Parmesan cheese (optional)
- freshly ground black pepper
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Directions
- Place eggs, lemon juice and hot pepper sauce in blender. Pulse 2-3 times on speed 1 (mix). With the blender running on speed 2, slowly add butter until frothy. Keep warm until ready to use.
- Place stock in saucepan on back burner over low heat.
- Heat olive oil in medium stockpot over medium-high heat. Add leek and saute until it begins to become translucent, 2-3 minutes. Add rice and saute, stirring constantly 1-2 minutes. Add stock, 1 cup at a time and simmer until it absorbs, stirring frequently. Continue adding broth, 1/2 cup at a time, stirring frequently. Cook until all broth is absorbed and rice is creamy, but al dente. Keep warm.
- Coat skillet with cooking spray. Cook eggs two at a time to desired doneness.
- Divide risotto between 4 bowls. Top each bowl with an egg and top with hollandaise, parmesan cheese and black pepper. Serve immediately.
NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories600Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol365mg122% |
Sodium590mg25% |
Potassium400mg11% |
Protein21g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate64g21% |
Dietary Fiber2g8% |
Sugars6g |
Vitamin A20% |
Vitamin C2% |
Calcium10% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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