Pumpkin, Cider and Pea Risotto Topped with a Poached Egg

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Difficulty
easy
Serves
4 people
Meal course
Dinner
Posted by
Posted on
450 grams
Pumpkin - cut into 1cm cubes
1 tbsp
Light soy sauce
1 tbsp
Olive oil
1 large
White onion - peeled and finely chopped
200 grams
Arborio rice
1/2 Pint
Cider
1 Pint
Vegetable stock
1 tbsp
White wine vinegar
1 handful
Peas
1 Twist
Salt and pepper
1 handful
Fresh mint - finely chopped
50 ml
Double cream
1 .
To serve
4 medium
Egg - poached
1 Sprig
Fresh mint
Pumpkin, Cider and Pea Risotto Topped with a Poached Egg

This is a super dish to use up those great seasonal squash and if you are one of the many that steer away from poaching an egg (because for some reason you think it’s difficult) you could try this recipe with a fried egg, or just follow these simple steps to the perfect poaching;

  • Use a deep saucepan and fill it as full as you can
  • Heat your water to gently simmering
  • Add a splash of white wine vinegar
  • Crack the egg into a shallow bowl
  • Create a whirlpool with a slotted spoon
  • Gently ease the egg into the water – getting it as close to the water as you can before tipping it in.
  • Work quickly to get the eggs into the pan and then set a timer between 3-4 minutes depending on how you like it
  • Don’t cook more than 4 eggs at a time
  • Use a slotted spoon to remove from the pan and give is a wiggle to get rid of any excess water before serving.
  1. Preheat the oven to 180’C
  2. Toss the squash in the soy sauce and roast in the oven for half an hour
  3. Heat the oil in a large saucepan and gently fry the onion for 5-7 minutes until soft. Add the rice and the squash and give the pan a good stir until everything is well coated Stir in the cider and the vinegar and continue stir until the all the liquid has absorbed Now, add the stock a ladle at a time and stir until the liquid has absorbed – repeat this process until your rice is soft with a slight aldente bite to it. When you add your final ladle stir in the peas at the same time.
  4. To finish, stir in the cream and then dish up and top with the mint leaves and the poached egg.

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