Ingredients

  • 1
    box
  • 2 12
    cups
    Cups Vegetable Stock
  • 2
    cups
    Baby Zucchini, sliced in half
  • 1
    cups
    Peas, frozen
  • 12
    cups
    Parsley, minced
  • 4
    Eggs, poached
  • 2
    tbsp
    Lemon Zest
  • 1
    tbsp
    Garlic, minced
  • 2
    tsp
    Olive Oil
  • Sea Salt, to taste

Nutrition Facts

Serving Size: 1 cup
Serves: 6
Amount Per Serving
Calories: 280
% Daily Value*
Total Fat: 8g 10%
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 185mg 62%
Sodium: 980mg 43%
Total Carbohydrate: 41g 15%
Dietary Fiber: 4g 14%
Sugars: 6g 12%
Protein: 13g 26%

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.

Products & Substitutions

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Product Organic Mushroom Risotto
Diet Gluten-Free Vegetarian
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