Pea and Oat "Risotto" with Poached Egg

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.

  1. 1/5

    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
  2. 2/5

    Simmer until tender

    Add water, season with salt, and cook over low heat until soft.

    Ingredients

    • 200 milliliter Water
  3. 3/5

    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

Pea and Oat "Risotto" with Poached Egg

stob
Active time total 27 min
Prep 1 min Cook 26 min

8 Ingredients

5 Steps

Medium Difficulty
Let’s cook

About this recipe

A simple yet nutritious meal. Give this pea risotto a try!

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