5.0 from 3 votes
Vegetarian mushroom, spinach and quinoa risotto with oven-poached eggs
This vegetarian mushroom, spinach and quinoa risotto with oven-poached eggs is healthy and hearty in equal measure.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 415 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion peeled and finely diced
- 2 garlic cloves minced
- 130 g | 4 1/2oz oyster mushrooms sliced thinly
- 130 g | 4 1/2oz shiitake mushrooms sliced thinly
- 100 g | 3 1/2 oz button chestnut mushrooms halved
- 200 g | 7oz quinoa I used white, black & red quinoa
- 1.25 litres 5 cups hot vegetable stock
- 100 g | 3 1/2 oz fresh spinach
- 60 g | 2oz grated hard cheese such as Grana Padano check it is vegetarian
- 1 tbsp finely chopped fresh thyme
- 1 tbsp finely chopped fresh flat leaf parsley
- Salt and pepper to season
- 4 large eggs + 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.
Cup of Yum
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
Calories
415kcal
(21%)
Carbohydrates
42g
(14%)
Protein
21g
(42%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Cholesterol
173mg
(58%)
Sodium
338mg
(14%)
Potassium
893mg
(26%)
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
% 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.