Green risotto with wild rocket, asparagus, poached egg, tomato and olive salsa
This delicious green risotto is perfect for dinner on a spring evening. The salsa adds a wonderful clean and tangy flavour to this meal.
Serves 4
£1.70 per serving
336 calories
25 mins cooking
Ingredients
300g arborio rice
1.5lt hot veg stock
1 onion, diced
2 garlic cloves, chopped
2 celery sticks, diced
8 asparagus
40g wild rocket
200g frozen peas
4 eggs
2 tbsp chopped parsley
8 cherry tomatoes, quartered
8 kalamata olives, quartered
3 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp white wine vinegar
salt & pepper
Method
1. Heat 2 tbsp olive oil in a wide, heavy based pan over a medium heat and fry onion, garlic and celery for 3 mins.
2. Add rice and mix well for 1 minute. Pour in 1/2 the stock and simmer until absorbed. Add remaining stock and cook for a further 6-8 mins. Stir rice occasionally (not continuously as this will brake the grains) and add peas and seasoning 5 mins before fully cooked. Remove from heat and wilt in a handful of rocket and 1 tbsp chopped parsley, save some rocket to decorate.
3. Meanwhile blanch the asparagus in boiling water for 3 mins. Remove asparagus and add the white wine vinegar to the boiling water and poach the eggs for 3 mins.
4. Make the salsa by mixing together in a bowl the cherry tomatoes, olives, 1 tbsp chopped parsley, 1 tbsp olive oil, balsamic vinegar, salt & pepper.
Serve the risotto with the remaining rocket, soft poached egg & salsa.
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