Pea & Asparagus Risotto with Poached Egg

Risotto is a real comfort food but topping it with a poached egg with all of that runny yolky gooeyness just takes it to the next level.  And if you're making a vegetarian risotto like this one it adds a much needed protein boost to your meal.

Pea and asparagus risotto topped with a Yolk Folk poached egg

For six servings you'll need;

1 litre of vegetable stock
15ml olive oil
2 cloves of garlic
4 sticks of celery
2 shallots
375g arborio rice
125ml dry white wine
175g asparagus
175g frozen peas
6 Yolk Folk poached eggs
70g butter
100g grated parmesan cheese or vegetarian alternative
Salt and pepper

What you need to do;

  1. Remove the woody ends from the asparagus spears then slice into 1cm lengths.  Keep the tips whole and put them in a separate dish.
  2. Finely chop the garlic, celery and shallots then place in a saucepan with the oil over medium heat until they softened.
  3. While they are softening, heat your stock.
  4. Turn the heat up under the celery and shallot mixture and add the rice.  Stir it to coat the grains and after a minute add the glass of wine an stir again.
  5. Once the wine has been absorbed add a ladle of your stock and stir well.
  6. Turn the heat down to a simmer and continue to add more stock a ladle at a time.  Wait until it has been completely absorbed into the rice before adding the next ladle, stirring continually.
  7. When you only have a couple of ladles of stock left, add the sliced asparagus stems, then continue as before.
  8. Before adding the final ladle taste the rice.  If it's still a little hard, add a ladle of boiling water until it's almost cooked.  If it's almost cooked add the asparagus tips and frozen peas with the final ladle.
  9. Fill a jug or bowl with boiling water and add the Yolk Folk poached eggs for three minutes.
  10. When the rice is cooked (but still has a little bite) turn off the heat and add the butter and parmesan cheese.
  11. Check the seasoning and add salt and pepper accordingly.
  12. Serve the risotto in warmed bowls and top each one with a Yolk Folk poached egg.

Steamed tenderstem broccoli or a green salad go well with this dish, and of course a glass of white wine (after all, you've already opened the bottle!).