#springdishes

This Spring Vegetable Risotto with Poached Eggs is a delicious mix of smooth risotto, bright spring vegetables, and perfectly poached eggs on top. This dish is elegant and comforting at the same time. It's great for brunch or dinner in the spring.

Ingredients: 1 cup Arborio rice. 4 cups vegetable broth. 1 tablespoon olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 cup asparagus, trimmed and cut into 1-inch pieces. 1 cup fresh peas. 1 cup cherry tomatoes, halved. 1/4 cup grated Parmesan cheese. 4 eggs. Salt and pepper to taste. Fresh herbs for garnish optional.

Instructions: In a saucepan, heat the vegetable broth over medium heat until simmering, then reduce heat to low to keep warm. In a separate large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant. Stir in the Arborio rice and cook for 1-2 minutes until the rice is well-coated with the oil and slightly translucent. Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and cooked through, about 20-25 minutes. Meanwhile, bring a pot of water to a gentle simmer. Carefully crack each egg into a small bowl or ramekin, then gently slide them into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still runny. Remove the poached eggs with a slotted spoon and drain on paper towels. During the last 5 minutes of cooking the risotto, stir in the asparagus, peas, and cherry tomatoes. Cook until the vegetables are tender but still vibrant. Once the risotto is done, remove it from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. To serve, divide the risotto among serving plates. Top each portion with a poached egg and garnish with fresh herbs if desired. Serve immediately.

Prep Time: 15 minutes

Cook Time: 30 minutes

Green Herb Couscous is a simple and healthy spring meal that bursts with fresh flavors and vibrant colors. The combination of couscous and an abundance of green herbs makes it a perfect dish for the season.

Ingredients: 1 cup couscous. 1 1/4 cups vegetable broth. 1 cup fresh spinach, chopped. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup green onions, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Bring the vegetable broth to a boil in a medium-sized saucepan. Add the couscous, mix it in, put a lid on top, and take it off the heat. It needs five minutes to soak up the liquid. Use a fork to fluff up the couscous and separate the grains. Put the cooked couscous, chopped spinach, parsley, mint leaves, and green onions in a large bowl. Add the olive oil and lemon juice to a different small bowl and mix them together using a whisk. Add this dressing to the couscous and mix it in. Add pepper and salt to taste. Add everything to the bowl and mix it well. You can eat the Green Herb Couscous as a spring meal or side dish.