Am I the only person that lies in bed planning what they are going to cook the next day? My head is constantly buzzing with what food I have that needs using up and creative things that I can make with them. The sad thing is I don’t have enough hours in the day to cook everything I want, as in order to buy food one needs to go out and work for 8-10 hours of the day! This recipe however, I managed to russell up a school night and I have to say, I think this may be my new favourite recipe! Ok, so you have to keep your eye on risotto while it is cooking but it only takes about 15 minutes once in the pan so is actually a pretty quick and very satisfying week night meal. This recipe would be equally great meat free so scrap the prosciutto if you fancy a meat free meal or simply don’t have any in the fridge!
– 1 large white onion – roughly chopped
– ½ tbsp. olive oil
– 150g Arborio (risotto) rice
– 100ml white wine
– 1 courgette, sliced into strips
– 100g peas
– ¾ pint vegetable stock
– 1 heap tbsp pesto (see my homemade pesto recipe)
– Grated Parmesan and salt and pepper to taste
– 3-4 sheets of prosciutto ham, cut into thin strips and grilled on a piece of greaseproof paper
– 2 eggs
– 2 tbsp white wine vinegar
Heat the oil in a deep, non-stick saucepan and fry the onions for 5 or so minutes on a medium to high heat.
Add the rice and stir until well combined with the onion and the oil
Add the white wine and stir continuously until it is almost absorbed.
Add the courgettes to the mixture and then start the process of adding the stock a splash at a time and stirring until almost absorbed
When the rice has softened and there is the last bit of stock to be added, this is the time to also add in the peas and the pesto.
Continue to stir while this is all combined and absorbed and the risotto rice is perfectly cooked so that it is no longer crunchy, but still has a little bit of firmness to it.
Remove from the heat and season to taste and if you are as much of a cheese lover as I am then also finely some parmesan into it.
To poach the egg, fill a shallow pan with water and the white wine vinegar, and simmer so it is steaming but not bubbling.
Break the egg into a bowl and bring the bowl to the level of the water and gently tip it in.
With a spoon try and push the egg whites towards the yolk and leave to cook for 2-4 minutes, depending on how soft/hard you like it.
Dish up the risotto and top with the crispy prosciutto and the poached egg.