Spring Brown Rice Risotto with Asparagus

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add carrots and sautée for 1 minute, then add asparagus and leek and sauté for 2 more minutes. Finally, add spring onions, stinging nettles and wild garlic and sautée for 1 more minute. Transfer to a plate.

Keep the broth warm on the stove while you are making the risotto. Put the same skillet back on the stove with remaining 3 tablespoons of olive oil. Sauté garlic for 1–2 minutes. Add rice and stir well until translucent. Make sure every rice grain is coated with oil. Add thyme and warm stock, 1-2 ladles at a time and stir the rice frequently. Cover skillet with a lid when you are not stirring the risotto. Season with salt and black pepper to taste.

Crack an egg to the small bowl. Use a spoon to create a vortex in a pot of boiling water, then add an egg immediately. Cook for 2–3 minutes and remove with a slotted spoon. Repeat with the rest of eggs.

When you used all the vegetable broth and the rice is done, add Parmesan cheese (or any other hard cheese or vegan cheese) and sautéed vegetables. Top with a poached egg and garnish with wild garlic blossoms.