If you've never cooked a risotto before, this one is for you. It's very easy to do and you don't have to stand over it stirring all the time. The poached egg is a lovely addition to this meal and provides protein.
Course: Main Course
Diet: Gluten Free
Season: Autumn, Spring, Summer, Winter
Diet: Gluten Free
1tbspolive oilorganic, fairtrade
1red onionorganic, finely chopped
150mlwhite wineorganic, fairtrade or vermouth
400gchopped tomatoesorganic, use tinned
1dashblack pepperorganic, fairtrade
50gParmesan cheeseorganic, grated
10gbasil leavesorganic, chopped
Pre-heat the oven to 200°C/400°F/gas mark 6
Add the olive oil and butter to an oven proof casserole dish and over a medium heat fry the onion for 5 minutes until soft.
Add the rice and fry for 1 minute. Keep stirring.
Add the white wine or vermouth and stir until it is all absorbed.
Stir in the tomatoes and hot stock and season with freshly ground black pepper.
Cover with a tight fitting lid or several layers of tin foil and cook in the oven for around 20 minutes until the liquid is all absorbed and the rice is tender.
When the risotto has been cooking for 15 minutes, pour boiling water about 1 inch deep into a large frying pan. Keep the water to a simmer and gently break the eggs into the water. Let them simmer for 1 minute exactly. Remove the pan from the heat and leave the eggs in the water for 9 minutes. They should be ready at the same time as the risotto.
Remove the risotto from the oven and stir in the parmesan cheese and leave it to stand for 5 minutes, which allows it to go all creamy.
Stir in the basil leaves and serve with a poached egg on top of each portion.
In a hurry or not all eating together?Risotto should really be served straight away. As this doesn't require much attention during cooking, I would recommend getting everything ready, frying the onions and cooking the rest when ready. You can however re-heat a portion, but cook the poached egg to order.[nutrition-label]