Carrot-Turmeric Risotto with Pea Pesto and a Soft Boiled Egg

photo by  Jessica Chappe

The idea for this risotto dish came from the recipe by Spanish cook Belén Vasquez-Amarowho created her Orange-Hued vegan Risotto for FvF Cooks in February. She makes a kale pesto and uses cumin in the risotto. I changed the ingredients up a little bit and added one of my favorite things - a soft boiled egg. The pea pesto is special because this summer I've been working at the Montgomery Place Orchards Farm stand where I've been learning so much about seasonal produce. I used sugar snap peas from the farm to make this delicious pesto. The sugar snap pea crop is now done at Montgomery Place but it was sweet while it lasted, and now its time for blueberries, fennel, apricots and soon tomatoes and peaches!



1 ½ cup brown rice

4 eggs (or how ever many eggs are needed)

2-3 large carrots

Handful of leeks

1 large clove garlic

Chili flakes






Olive oil

Parsley (for garnish)

Pea Pesto:

Handful shells of sugar snap peas

1 tablespoon grated parmesan

Toasted pine nuts (or almonds)

1 medium sized clove of garlic

Half of a lemon, juice and zest

Pinch of salt


  1. Drizzle a bit of olive oil into a sauce pan and heat. Toast your brown rice for a minute or so in the hot oil and then quickly add your water. Salt the water, let it boil, cover and let simmer until the rice is cooked.

  2. Wash carrots and leek. Chop both and transfer to large frying pan. Drizzle with olive oil, add your rosemary, chili flakes, thyme, crushed garlic, turmeric, salt, and pepper. Once the carrots and leeks start to sizzle pour a cup of water into the pan and cover on low heat for 20 minutes. Once the veggies are soft and cooked, transfer to a blender and purée them into a creamy paste. Mix the creamy mixture into your cooked brown rice so that the rice is totally orange.

  3. For the pesto, combine the pea shells, garlic, salt, lemon juice, zest, parmesan, and nuts in a blender and blend till smooth.

  4. For the soft boiled eggs boil enough water so that when the eggs are placed in the water they are covered. Boil the water so that it is rapidly bubbling on high heat. Slowly place the eggs in the boiling water so that the shells don’t crack and set a timer for 6 minutes. Over the 6 minutes slowly turn the heat down and back up to high heat. When your timer goes off, quickly turn the heat off and transfer the eggs into ice water (it makes it easier to peel off the shells).

  5. To plate the risotto scoop a large spoonful of the risotto into a low bowl, flattening the center with a spoon so that there is a place for the egg. Once you’ve carefully peeled the egg place it in the center of the risotto and add a dollop of the pesto on top of the egg. Crack pepper onto the egg, sprinkle a little bit of lemon juice and add a sprig of parsley.