40 minutes

Vegetable Risotto


  • Abbio Sauce Pan
  • Abbio Stock Pot 
  • Measuring cups / spoons 
  • Mixing bowl
  • Cutting board
  • Chef's knife 
  • Grater 


    • Make your poached eggs ahead of time and set aside 
    • Mince garlic
    • Chop leeks
    • Chop mushrooms 
    • Chop chives


    • Bring broth to a simmer in a Abbio Stock Pot over medium heat. 
    • Meanwhile, melt 1 tablespoon butter in the Abbio Sauce Pan and add mushrooms.
    • Cook mushrooms until soft, about five minutes. 
    • Remove and set aside. 
    • Add oil and remaining 1 tablespoon butter in same pot over medium heat.
    • Add leeks and garlic and cook until vegetables are soft.
    • Add rice and begin stirring.
    • After a minute or so add wine and begin stirring.
    • After about five minutes, the wine will have evaporated. 
    • Now begin adding broth. Start without about 1 cup and stir until its nearly all absorbed by the rice. 
    • Continue to add the broth about 1 cup at a time, and continue to stir.
    • Cook until the rice is tender, but not mushy. 
    • Fold in spinach and cheese and stir until melted.
    • Taste risotto and add salt and pepper to taste.
    • Top with chives, a poached egg, and more cheese.