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1
Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; saute until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside.
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2
Melt 3 tablespoons butter in large pot over medium heat. Add onion; saute until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, then water, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.
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3
Stir 1 cup cheese, peas, parsley, and mushrooms into risotto. Season to taste with salt and pepper.
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4
Heat 1 tablespoon oil in large skillet over medium-high heat. Cook eggs, without turning, until whites are cooked through and yolks are cooked to desired doneness.
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5
Mound 1 cup risotto on each of 4 plates. Using back of spoon, make hollow in top of each mound. Top each with egg; drizzle with oil. Serve, passing additional cheese. Tamra Davis is the author of the cookbook Make Me Something Good to Eat. Visit her on the Web at tamradaviscookingshow.com.
