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Cooking
Pea and Oat "Risotto" with Poached Egg
· 1 servings
Sauté the base
Heat a little oil in a pan and soften the shallot, then add the rolled oats and sauté briefly together.
Simmer until tender
Add water, season with salt, and cook over low heat until soft.
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.
Adjust the seasoning
Add more salt if needed.
Poach the egg
Bring water flavoured with a drop of vinegar to a boil, then reduce the heat slightly. Stir the water to create a gentle whirlpool, pour the egg into the centre, and cook for about 3-4 minutes.