• mollyhodgen

Risotto with poached egg, sauteed greens & lemon zest

You can't go far wrong with risotto, super creamy, super comforting. I also believe that just about anything goes so they are perfect for using up bits and bobs you might have in the fridge (my fave kind of recipe). I added an egg here with the primary intention of boosting the protein content however it was a very welcome addition, adding to the soft and oozing luxurious feel of the dish.



Serves 2

Vegetarian


1 hour to prep and cook


Ingredients


150g risotto rice

750ml hot veggie stock

1 small onion, diced

2 cloves garlic, finely sliced

1 leek, sliced

50g cabbage, sliced

1 tsp chilli flakes

Half lemon zest, plus juice to serve

2 tbsp olive oil

25g parmesan, grated

Knob of butter (optional)

2 eggs

Splash of white wine vinegar (optional)


METHOD


1. Heat one tablespoon of the oil in a large saucepan. Add the onion and leek and saute for 5-7 minutes until soft. Add the garlic and continue to cook for another 1-2 minutes, then stir through the butter (if using), risotto rice and some seasoning. Add the stock one ladle at time, stirring regularly, adding the next ladle when the liquid has mostly been absorbed. Continue this process until the rice is cooked, approximately 20 minutes.* In the last minute or so of cooking stir through half of the lemon zest and all of the parmesan and mix well until melted.


*You may not need all 750ml of the stock, add gradually until the desired consistency is reached and the rice is cooked.


2. Prepare a pan of water to poach your eggs. I like to get this going at the beginning so that the water can reach a steady temperature.


3. Meanwhile, heat the remaining 1 tbsp of oil in a frying pan. Add the chilli flakes and stir fry for 1-2 minutes. Add the cabbage and cook for approximately 5 minutes until softened, stirring through the remaining lemon zest in the final minute of cooking.


4. Your water should now be at a steady simmer. Add a splash of white wine vinegar (if using), create a whirlpool with a fork and carefully drop each egg into the water. Cook for 3 minutes before removing with a slotted spoon and placing on kitchen towel to dry.


5. Serve the risotto in warmed bowls with the cabbage and poached egg on top, a squeeze of lemon and any additional parmesan to taste.


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