At a glance
This creamy pea and oat risotto comes together in under 30 minutes with straightforward sautéing and simmering. The main technique to master is poaching the egg perfectly—creating that gentle whirlpool in vinegared water makes all the difference for a silky yolk nestled on top of your warming, comforting bowl.
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Sauté the base
Heat a little oil in a pan and soften the shallot, then add the rolled oats and sauté briefly together.
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Simmer until tender
Add water, season with salt, and cook over low heat until soft.
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Blend the peas
Blend two-thirds of the peas (fresh or frozen, briefly boiled) until smooth, keeping the rest whole. Stir the peas into the finished oat risotto and warm through.
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