Name: Spring Vegetable Risotto with Poached Eggs
Yield: 6 Servings
Ingredients: 2 cups shelled fresh (or frozen, thawed) fava beans or peas (from about 2 lb. pods); Kosher salt; 1 tablespoon distilled white vinegar; 6 large eggs; 8 cups low-sodium chicken broth; 2 tablespoons unsalted butter, divided; 1/4 pound chanterelles or crimini (baby bella) mushrooms, halved or quartered if large; 2 tablespoon olive oil; 2 large leeks, whites and pale greens only, chopped; 1 fennel bulb, chopped; 4 garlic cloves, finely chopped; 2 cups arborio rice; 1 cup dry white wine; 1 bunch flat-leaf spinach, trimmed, leaves torn; 2 tablespoons crème fraîche or sour cream; 1 1/2 cups finely grated Pecorino or Parmesan (about 3 ounces) plus more for shaving; 1/4 cup chopped fresh chives plus more for serving; Freshly ground black pepper

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Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.

Recipe notes