Ingredients

• 1

  box
  Organic Porcini Mushroom Risotto suggested substitutions
• 2 ¹⁄₂

  cups
  Cups Vegetable Stock
• 2

  cups
  Baby Zucchini, sliced in half
• 1

  cups
  Peas, frozen
• ¹⁄₂

  cups
  Parsley, minced
• 4
  Eggs, poached
• 2

  tbsp
  Lemon Zest
• 1

  tbsp
  Garlic, minced
• 2

  tsp
  Olive Oil
• Sea Salt, to taste

Instructions

1. Follow cooking instructions on Lundberg Organic Porcini Mushroom Risotto.
2. To a large sauté pan on medium heat, add oil, zucchini, and peas. Sauté for 10 minutes. Add garlic and sauté for an additional 3 minutes. Season with sea salt to taste, add parsley, and stir mixture into the risotto until fully incorporated.
3. Fill a large saucepan halfway with water and bring to a simmer. Add vinegar and swirl water to create a vortex. Add each egg slowly and poach until cooked to your liking.