Ingredients
- 300g arborio rice.
- 1 onion, peeled and diced.
- 1 litre vegetable or chicken stock
- 50g butter
- 2 tablespoons olive oil
- 8 asparagus spears
- 400g peas
- 100g baby spinach
- 60g grated Parmesan
- 4 eggs
- 200g rocket leaves
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
Method
- Heat the vegetable or chicken stock in a separate pot
- Heat a medium sized Pot over moderate heat, add the 50g of butter and the 2 tablespoons of olive oil, add Onions and gently cook for 2mins do not brown.
- Add the rice and with a wooden spoon mix with the onion, add the hot stock, ladle by ladle stirring constantly. Continue to stir allowing the rice to simmer until all the rice is absorbed, this take about 15 to 18 minutes. Season to taste.
- Peel and trim the asparagus and cut in half, boil in seasoned water for 2/3 minutes until till tender, strain and cool under cold water, repeat for the peas.
- Chop the stems and keep the tips whole.
- Add 40g Parmesan, Asparagus stems, Peas and Spinach to the risotto, stir.
- Toss the asparagus tips with a little butter in a pan, season with salt and pepper.
- Whisk the balsamic and olive oil, season and toss with the rocket.
- In a pot of low simmering water, add 1 tablespoon of white wine vinegar and season, crack each of the eggs into a small cup or ramekin. Gently place eggs into the water and poach till the eggs rise to the top.
- Spoon the risotto into serving bowls, place the asparagus tips on top, then the poached egg and rocket salad, sprinkle over the remaining parmesan.
Tips:
- Add a tablespoon of Creme Fraiche or yoghurt to the risotto for a creamy finish.
- Only use Arborio, Carnaroli or Vialone Nano all high in starch.
- Avoid over-cooking, you will get a mushy texture.
- You could add cooked diced chicken to this dish.
