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January 18, 2021

Wheat and Asparagus Risotto with Poached Goose Eggs

Posted on September 30, 2012 by in vegetarian

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I love making risotto, so it is not at all strange to find numerous recipes for risotto on this blog. You will find Spring Risotto, Blue Cheese Risotto with Honey Comb, Red Wine Risotto with Shiitake Mushrooms and even an oven-baked risotto for those of you who still fear the unknown of making risotto from scratch. I read about this wheat risotto on Lifeisazoobiscuit some time back and because wheat is one of my favorite grains, I could not wait to try this recipe.

Luckily for me I got to try this risotto at a Food Jam a few weeks ago and like I expected, this recipe did not disappoint. May I just say at this point, my good friend Anel is most probably the most amazingly talented and intuitive cook I have ever met…. with a flavor palette of note and a no-fear-of-failure approach to cooking, she wows readers to her blog time-after-time! I had the honor of cooking with her in preparation for our show on RSG and she took 3 ingredients and changed it into the most amazing tomato sauce I have ever tasted.

On Thursday I got hold of some goose eggs and I immediately thought to poach the goose eggs and serve it on a bed of creamy wheat risotto. I had to tweak Anel’s  recipe and instead of the mushrooms I opted for asparagus for two reasons: The first reason is that I think asparagus and eggs make a perfect duo and secondly the mushrooms-and-egg combination would have been too rich. So I not only urge you to visit Anel’s blog, but also to try this risotto, it is divine!

Wheat and Asparagus Risotto 

(from Lifeisazoobiscuit)

Serves 6
Cooking and preparation time: 50 minutes 


500 ml  wheat – pre-cooked for 25 minutes without salt in the water

2T Olive oil

2 T Butter

1 large onion – finely chopped

2 Celery sticks – finely chopped

2 Cloves garlic – grated

60ml dry white wine

1 liter vegetable stock of your choice

100g Grated parmesan

200 g mascarpone cheese

250 gr asparagus

a sprinkling of mini herbs

6 goose  or normal eggs – 1 per person


Melt the butter over medium heat in a pot and add the olive oil.

Add the onion and celery and fry for about 5 minutes till translucent.

Add the garlic and let it fry for another few minutes then add the cooked wheat. Slowly fry the wheat for a minute or two.

Add the white wine and stir until the wine has evaporated.

Start adding the stock ladle by ladle – allow each ladle to be absorbed by your ingredients in the pot before you add the next one.

Continue until all stock has been added to the saucepan. Remember… your wheat needs to stay moist and creamy.

In the meantime, steam the asparagus until cooked but still has a bite to it.  Keep the asparagus whole and serve on the side, or chop into bite-size pieces and stir into the risotto.

Add the parmesan and mascarpone.

Taste for seasoning – it is not normally necessary to add salt – but I always give it an extra pinch of black pepper.

Serve with beautiful soft poached egg on top! If you cannot find goose eggs, normal eggs will do! To learn how to poach the perfect egg, follow this easy flop proof recipe!

 Perfection on a plate

 We cannot tell the exact moment a friendship is formed; as in filling a vessel drop by drop, there is at last a drop which makes it run over; so in a series of kindnesses, there is at last one that makes the heart run over.


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  1. Baked Eggs - this time with the luxury of duck eggs. - My Easy Cooking - April 21, 2018

    […] if you are a regular here in my kitchen, you will know that I have a thing for duck or goose eggs. Goose Eggs are seasonal like asparagus and strawberries, making them rare and sought after. Duck Eggs are silky and rich […]

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