Leek-risotto

Leek risotto with poached egg

Broad beans lend a tasty bite to this creamy dish

By , 01 March 2018

(1 vote)

Leek risotto with poached egg
  • 1 Hour

  • Serves: 4

  • Price: 63p per serving

Nutritional Info
Each 506g serving contains
  • Energy

    1630KJ

    360KCAL

    20%
  • Fat

    12.7g

    low

    18%
  • Saturates

    5.1g

    low

    26%
  • Sugars

    3.0g

    low

    3%
  • Salt

    1.16g

    low

    19%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 322kJ/77kcal.
Ingredients
  • 50g frozen broad beans, defrosted
  • 2tsp rapeseed oil
  • 3 leeks, washed and thinly sliced
  • 2 reduced-salt vegetable stock cubes
  • 200g Arborio rice
  • 1 lemon
  • 2tbsp finely chopped flat-leaf parsley
  • 2tbsp Parmesan
  • 4 eggs
Method
  • Take frozen broad beans, defrosted, and squeeze to break the skins and push the beans out.

  • Heat rapeseed oil in a large pan. Add leeks then cover and cook over a low heat for 10 mins.

  • Increase the heat, stir in Arborio rice and crumble in 2 reduced-salt vegetable stock cubes.

  • Add 1L boiling water, a splash at a time, stirring between each addition until the water is absorbed. Continue for 20 mins, until the rice is soft, adding the beans for the last 5 mins.

  • Remove from the heat. Stir through the juice and zest 1 lemon, 2tbsp finely chopped flat-leaf parsley and 2tbsp Parmesan, grated. Season with pepper.

  • Boil a large pan of water, reduce to a simmer, swirl with a spoon and crack in 4 eggs one at a time. Poach for 3-5 mins until the whites are just cooked.

  • Divide the risotto between 4 bowls. Top each with an egg, black pepper and more lemon zest.