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Nutrition Facts
Serving Size 372 g
(Approx. 6 Servings)
Amount Per Serving
Calories 470 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 215 mg 72%
Sodium 680 mg 28%
Total Carbohydrate 53 g 18%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 18 g
Vitamin A 15% Iron 15%
Vitamin C 10% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lemon and Sweet Pea Risotto with Poached Eggs

Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
6  People


Recipe makes 6 Servings

4 cup(s) chicken stock
5 Tbsp salted butter, chilled & divided use
1/2 cup(s) shallots, minced
1 1/2 cup(s) H-E-B Arborio Rice
1 cup(s) Huntaway Sauvignon Blanc
1/2 cup(s) grated Parmesan cheese
1 Tbsp lemon zest
2 Tsp white vinegar
5 eggs
1 1/2 cup(s) frozen sweet peas
1 Tbsp parsley, chopped
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Bring stock to a boil in a sauce pot.
Meanwhile in a large heavy bottom pan, add 1 tablespoon butter and shallots, and sauté until translucent.
Add rice and cook, stirring constantly, until fragrant.
Stir in wine and cook until almost all the liquid has evaporated.
Add a ladle of hot stock and continue cooking, stirring constantly, until all the liquid is gone.
Stir in 2 ladles of hot stock and continue to cook, stirring constantly, until all the liquid has been absorbed.
Remove from heat and stir in Parmesan cheese, lemon zest and remaining 4 tablespoons of cold butter.
Fill a shallow pan with water approximately 1 inch up the sides.
Add vinegar and bring to a simmer.
Crack eggs carefully into simmering water, turn off heat, cover pan and let eggs poach about 5 minutes.
While the eggs poach, heat peas gently in a sauté pan.
Divide risotto into 4 bowls and top with peas.
Remove eggs with a slotted spoon and allow extra water to drain.
Add a poached egg to each bowl, garnish with parsley and serve immediately.


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