Leek risotto with poached egg
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- 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
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.