Vegetarian mushroom, spinach and quinoa risotto with oven-poached eggs
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
415 kcal
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Course
Main Course
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Cuisine
Mediterranean
Vegetarian mushroom, spinach and quinoa risotto with oven-poached eggs
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This vegetarian mushroom, spinach and quinoa risotto with oven-poached eggs is healthy and hearty in equal measure.
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Ingredients
- 2 tbsp olive oil
- 1 yellow onion peeled and finely diced, large
- 2 garlic minced, cloves
- 130 g oyster mushroom sliced thinly, 4 1/2 oz
- 130 g shiitake mushroom sliced thinly, 4 1/2 oz
- 100 g button mushroom halved, 3 1/2 oz total
- 100 g Chestnut mushroom halved, 3 1/2 oz total
- 200 g quinoa I used white, black & red quinoa, 7 oz
- 1.25 litres 5 cups hot vegetable stock
- 100 g spinach fresh, 3 1/2 oz
- 60 g Grana Padano cheese check it is vegetarian, grated, 2 oz
- 1 tbsp thyme finely chopped fresh
- 1 tbsp parsley fresh flat leaf, finely chopped
- salt to season
- black pepper to season
- 4 egg large eggs plus 4 tbsp water
- 4 water large eggs plus 4 tbsp water
Instructions
- Preheat the oven to 180C (350F) and add four tablespoons water directly in the holes of a standar muffin tin.
- Heat the oil in a non-stick casserole pan and sweat the onion over medium-low heat for 5 minutes.
- Add a pinch of salt, the garlic and mushrooms. Fry for 4-5 minutes, stirring, until the mushrooms are nicely coloured.
- Stir in the quinoa, stock and thyme and simmer for 20 minutes until the liquid is absorbed and quinoa is cooked through.
- Add the spinach, stir it through the risotto and then cover the pan so that it wilts.
- While the quinoa is cooking, break the eggs, one at a time, in a small bowl then side into the prepared muffin tin holes. You want some water to cover the top of the eggs.
- Cook for 11 minutes until the whites are set but yolks are still runny (cook longer if you prefer the yolks to be cooked through). Carefully remove from the muffin tin using a spoon.
- Divide the risotto between four bowls and sprinkle with the cheese and parsley. Nestle an egg over the top and season with salt and pepper to taste.
Notes
- You can stir the cheese into the risotto if you prefer and for added creaminess you could also add some crumbled goat's cheese.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
42g
(14%)
Protein
21g
(42%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Cholesterol
173mg
(58%)
Sodium
338mg
(14%)
Potassium
893mg
(19%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
2880IU
(58%)
Vitamin C
13.6mg
(15%)
Calcium
271mg
(27%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 173mg | 58% |
| Sodium | 338mg | 14% |
| Potassium | 893mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 2880IU | 58% |
| Vitamin C | 13.6mg | 15% |
| Calcium | 271mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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