Cooking — Pea and Oat "Risotto" with Poached Egg | Yumsto

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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.
For this step
0/3
For 1 servings
- 20 gram
  Shallots
- 60 gram
  Oats
- 4 milliliter
  Canola Oil
Simmer until tender

Add water, season with salt, and cook over low heat until soft.
For this step
0/1
For 1 servings
- 200 milliliter
  Water
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.
For this step
0/1
For 1 servings
- 100 gram
  Frozen Peas
Adjust the seasoning

Add more salt if needed.
For this step
0/1
For 1 servings
- 2 gram
  Salt
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.
For this step
0/2
For 1 servings
- 1 teaspoon
  Fermented Vinegar
- 55 gram
  Chicken Eggs
You're done!

Enjoy your meal!

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