Easy Weeknight Risotto and Poached Egg Dinner

8:19 AM

It never fails, the nights when I need something comforting and healthy I don't actually feel like cooking. This is a solid go-to dinner.

Risotto:
1 cup arborio rice
1.5 cups water (you can use chicken or veggie stock if you prefer)
Spinach (fresh or frozen) - as much as you like
1 clove garlic - or as much as you like
Balsamic vinegar to drizzle on top
Olive oil
Salt

  1. Combine rice and water in a sauce pan with tight lid. Bring to a boil.
  2. Reduce heat to a simmer and continue to cook for 20 minutes.
  3. Turn off heat and allow rice to sit for 10 minutes with lid still on.
  4. Add spinach to the rice and a tablespoon or two of olive oil. Combine.
  5. In a mortar and pestle combine a garlic clove with tsp or so of salt. 
  6. Mush with the pestle until a paste forms. 
  7. Add about a TBS of olive oil and continue to combine in the mortar and pestle to make a bit of a sauce. 
  8. Add into the rice and mix.
  9. Serve and drizzle with balsamic vinegar or a little truffle oil if you have it.
  10. Pop a poached egg on top (see below)
Poached Egg:
  1. Bring a small sauce pot of water to a simmer. 
  2. Crack an egg into a separate boil.
  3. Using a spoon swirl the water till it forms a bit of funnel and drop the egg directly in the middle (there are millions of YouTube videos on how to do this).
  4. Set a timer for 3-4 minutes depending on how cooked you prefer your eggs. 
  5. Use a slatted spoon to remove and layer on top of the rice.

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