Risotto with Poached Eggs and Bacon
(Percentage of daily recommendation)
|Calorie||746 kcal||(36 %)|
|Protein||26.66 g||(27 %)|
|Fat||31.3 g||(27 %)|
|Carbohydrates||81.44 g||(54 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.28 g||(14 %)|
|Vitamin A||238.02 mg||(29,753 %)|
|Vitamin D||2 μg||(10 %)|
|Vitamin E||4.75 mg||(40 %)|
|Vitamin B₁||0.11 mg||(11 %)|
|Vitamin B₂||0.35 mg||(32 %)|
|Niacin||3.92 mg||(33 %)|
|Vitamin B₆||0.16 mg||(11 %)|
|Folate||44.66 μg||(15 %)|
|Pantothenic acid||0.34 mg||(6 %)|
|Biotin||1.87 μg||(4 %)|
|Vitamin B₁₂||1.55 μg||(52 %)|
|Vitamin C||2.77 mg||(3 %)|
|Potassium||176.51 mg||(4 %)|
|Calcium||314.74 mg||(31 %)|
|Magnesium||23.6 mg||(8 %)|
|Iron||0.93 mg||(6 %)|
|Iodine||53.55 μg||(27 %)|
|Zinc||1.14 mg||(14 %)|
|Saturated fatty acids||12.77 g|
Peel the onion and chop finely. Heat the olive oil and 1 tablespoon butter in a saucepan and sauté the onion until translucent. Stir in the rice and sauté briefly. Add the white wine and cook, stirring until absorbed. Pour enough broth into the pan to cover the rice and cook, stirring occasionally until the broth ahs been absorbed. Continue adding broth and stirring until it is absorbed before adding more broth until the rice is cooked but has a slight bite, 15-20 minutes.
Crack each egg into a small bowl or cup.
In a small saucepan, bring 1 liter (approximately 1 quart) of water and the vinegar to a gentle simmer . Slide each egg into the water and with a tablespoon, spoon the water over the eggs to make a round shape. Cook until the whites are set and the yolks are slightly runny, about 4 minutes.
Cook the bacon in a hot, nonstick pan until crispy. Drain on paper towels.
Stir the remaining butter and the Parmesan into the risotto. Season with salt, nutmeg and pepper. Divide among 4 bowls. With a slotted spoon, lift the poached eggs from the water, drain on paper towels and place one egg on each bowl of risotto. Serve garnished with the bacon .