Primavera Risotto Nests with Fried Eggs

Ingredients

• 4 tablespoons (1/2 stick) butter, divided
• 2 cups chopped button mushrooms (about 5 ounces)
• 3/4 cup chopped onion
• 3 garlic cloves, minced
• 2 cups arborio rice
• 1/2 cup dry white wine
• 3 cups vegetable broth, divided
• 3/4 cup 1/3-inch cubes carrots
• 2 cups diced trimmed asparagus (about 9 ounces)
• 3 cups (or more) water
• 1 cup freshly grated Parmesan cheese plus additional for serving
• 1/2 cup shelled fresh peas or thawed frozen peas
• 1/4 cup chopped fresh Italian parsley
• 1 tablespoon olive oil plus additional for drizzling
• 4 large eggs

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