Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs

Whip up risotto using Arborio rice from the pantry. Parmesan, pesto, and white wine vinegar amp it up. And cannellini beans and poached eggs to make it a meal.

Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins


  • 1 tablespoon olive oil

  • 1 cup chopped white onion

  • 2 cloves garlic, minced

  • 1 cup Arborio rice

  • ½ cup dry white wine

  • 3 cups low-sodium vegetable broth, warmed

  • ½ cup grated Parmesan cheese

  • cup prepared basil pesto

  • cup chopped fresh parsley, divided

  • 2 tablespoons white wine vinegar, divided

  • 1 (15 ounce) can cannellini beans, rinsed and drained

  • 1 (10 ounce) basket cherry tomatoes, halved

  • ¼ teaspoon salt

  • 4 large eggs

  • freshly ground black pepper to taste


  1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.

  2. Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)

  3. Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.

  4. Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.

  5. Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.

  6. Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.

Cook's Tip:

You'll know risotto is properly made when a spoonful of the rice holds its shape yet individual rice grains move slightly.

Nutrition Facts (per serving)

531 Calories
21g Fat
61g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 531
% Daily Value *
Total Fat 21g 27%
Saturated Fat 6g 32%
Cholesterol 201mg 67%
Sodium 681mg 30%
Total Carbohydrate 61g 22%
Dietary Fiber 3g 11%
Protein 19g
Potassium 414mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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