2medium-sized purple carrots (orange carrots are OKtoo), sliced
10-12spears green asparaguslower third cut off, chopped
2stalks green onionschopped
200grams or 1 cup stinging nettlesroughly chopped
100grams or 1/2 cup wild garlicroughly chopped
1500ml or 6-7 cups vegetable broth
250grams or 1 1/3 cups brown rice
50grams or 1/2 cup grated Parmesan cheeseor any other hard cheese or vegan cheese
4eggsomit if vegan
4wild garlic blossomsto garnish
PREPARE THE VEGGIES: 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 sautée for 2 more minutes. Finally, add spring onions, stinging nettles and wild garlic and sautée for 1 more minute. Transfer to a plate.
MAKE RISOTTO: Keep the broth warm on the stove while you are making the risotto. Put the same skillet back on the stove with 3 tablespoons of olive oil. Sautée 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, one-two ladles at a time and stir the rice frequently. Cover the skillet with a lid when you are not stirring the risotto. Season with salt and black pepper to taste.
POACH EGGS: Beat 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.
COMBINE: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 and top it with a poached egg.