Hearty, filling, and packed with goodness. This is actually a recipe I made as part of my uni course, so thought I may as well share it here too. It might look a little like gunk, I admit, but it tastes delicious I swear.
That’s actually one of the main reasons I tested this recipe at home before submitting…I had to make sure there was a way of presenting it that didn’t look too terrible. I think I managed to make a bowl of green risotto look vaguely more appealing anyway. Hopefully Chef agrees with me on this one and passes me for it… A runny egg usually saves the day with anything though, no?
- 1 large onion, finely diced
- 120g arborio risotto rice
- 200g frozen petit pois (or peas)
- 3 garlic cloves, 2 finely chopped
- 300-400ml vegetable (or chicken stock if not vegetarian)
- 60g spreadable goats cheese*
- 20g parmesan cheese, grated
- 2 tsp rapeseed or coconut oil
- 120g chestnut mushrooms
- 2 eggs, fried or soft boiled
- seasoning, to taste
- Spray 5 squirts of spray oil in a medium sized saucepan. Add the chopped onion and the two diced garlic cloves. Fry gently until softened, careful to allow not to colour if you can. Use a splash of water to prevent from catching.
- Add the rice, followed by 100ml of stock. As the stock is absorbed, add another 100ml and repeat until the rice is just before al dente. You may not need all of the stock depending on the absorbency of the rice.
- Meanwhile, put the petit pois and remaining garlic clove in a small bowl or mug. Cover and microwave for 1 minute 30 seconds or until the peas are cooked. Use a stick blender to blend until super smooth.
- If soft boiling the eggs: Bring a pain of water to the boil and add the two eggs. Prepare a bowl of cold water. Allow the eggs to cook on a simmer for 6 minutes. Once cooked, place in the bowl of cold water for 30 seconds and remove.
- Meanwhile, return the risotto to the heat and stir in the pea puree. Allow to cook for a further 2 minutes. Remove from the heat, stir in the goats cheese and parmesan. Taste and season accordingly.
- Heat the oil in a non stick frying pan, add the mushrooms in the centre, season and fry for 3 minutes. If frying the eggs, remove the mushrooms to one side, add a tsp of oil and crack in the eggs. Season and cook to your liking.
- If soft boiling the eggs, peel them now. Divide the risotto between two pre-heated dishes, top with the eggs, mushrooms and sprinkle with chilli flakes.