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2 1⁄2cupsCups Vegetable Stock
2cupsBaby Zucchini, sliced in half
Sea Salt, to taste
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 8g||10%|
|Saturated Fat: 2g|
|Trans Fat: 0g|
|Total Carbohydrate: 41g||15%|
|Dietary Fiber: 4g||14%|
- Follow cooking instructions on Lundberg Organic Porcini Mushroom Risotto.
- To a large sauté pan on medium heat, add oil, zucchini, and peas. Sauté for 10 minutes. Add garlic and sauté for an additional 3 minutes. Season with sea salt to taste, add parsley, and stir mixture into the risotto until fully incorporated.
- Fill a large saucepan halfway with water and bring to a simmer. Add vinegar and swirl water to create a vortex. Add each egg slowly and poach until cooked to your liking.