If you are looking for a creamy and delicious dish, Poached Egg and Pea Risotto is the perfect choice. This recipe blends the soft texture of risotto with fresh peas and a perfectly poached egg on top. It’s an elegant meal that’s simple to make and packed with flavor. Whether you’re preparing a special dinner or a hearty lunch, this risotto is sure to impress.
Tips to make the Poached Egg and Pea Risotto recipe:
1. Use Arborio Rice: For the best texture, use arborio rice. This type of rice is starchy enough to yield the creamy consistency that risotto is known for.
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2. Warm Your Broth: Keep your vegetable or chicken broth warm on the stove. Adding warm broth to the risotto helps it cook evenly and become creamier.
3. Fresh or Frozen Peas: You can use either fresh or frozen peas in this recipe. If you’re using frozen peas, just add them a bit earlier so they have time to thaw in the warm risotto.
4. Perfectly Poached Eggs: Poach the eggs just before serving the risotto. Make sure to have a pot of simmering water ready, and use a small bowl to gently drop the eggs into the water.
5. Stir Often: Stirring the risotto often helps release the starches from the rice, creating a creamier texture. Remember, patience is key when making risotto.
Follow these tips and you’re on your way to making a delicious Poached Egg and Pea Risotto that’s both satisfying and easy to prepare. Enjoy!
How to Make Poached Egg and Pea Risotto Recipe?
Poached Egg and Pea Risotto Recipe
Equipment
- 1 Large saucepan For cooking the risotto
- 1 Medium pot For poaching eggs
- 1 Ladle
Ingredients
- 1 Onion Finely chopped
- 2 tbsp Olive oil
- 1 1/2 cups Arborio rice
- 4 cups Chicken or vegetable broth Kept warm
- 1 cup Fresh peas Blanched
- 1/2 cup Parmesan cheese Grated
- to taste Salt and pepper
- 4 Eggs Fresh
- 1 tbsp Vinegar
Instructions
- Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook until translucent.
- Add Arborio rice and cook for a couple of minutes until the rice edges become translucent.
- Gradually add warm broth one ladle at a time, stirring continuously until absorbed before adding the next ladle.
- Continue this process until the rice is creamy and cooked to al dente. This should take about 20 minutes.
- Stir in the blanched peas and grated Parmesan cheese. Season with salt and pepper to taste.
- Fill a medium pot with water and bring to a gentle simmer. Add vinegar.
- Crack each egg into a small bowl. Carefully slide each egg into the simmering water.
- Poach the eggs for about 3-4 minutes until the whites are set but the yolk is still runny.
- Remove the poached eggs with a slotted spoon and drain on paper towels.
- Serve the risotto in bowls. Top each bowl with a poached egg.
- Garnish with additional Parmesan cheese and freshly ground black pepper.
Notes
Nutrition
