Ingredients — what you'll need
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- 20 gram Shallots
- 100 gram Frozen Peas
- 55 gram Chicken Eggs
- 4 milliliter Canola Oil
- 200 milliliter Water
- 1 teaspoon Fermented Vinegar
- 60 gram Oats
- 2 gram Salt
Step-by-step method
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.
Ingredients
- 20 gram Shallots
- 60 gram Oats
- 4 milliliter Canola Oil
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Simmer until tender
Add water, season with salt, and cook over low heat until soft.
Ingredients
- 200 milliliter Water
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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.
Ingredients
- 100 gram Frozen Peas