Watercress Risotto with Poached Egg and Parmesan Recipe - Great British Chefs
This striking bright green risotto is a beautiful contrast with the golden yolk of the poached Freshlay Farms Golden Yolker® served in the centre.
Ingredients
- 900ml of chicken stock, or vegetable stock
- 300g of watercress
- iced water, as needed
- 1 tbsp of olive oil
- 50g of unsalted butter
- 1 medium onion, finely diced
- 1 stick of celery, finely diced
- 2 garlic cloves, grated to a paste
- 2 sprigs of thyme
- 300ml of dry white wine
- 300g of Arborio risotto rice
- 4 Freshlay Farms Golden Yolker® eggs
- Parmesan, to finish
More Like This
Watercress risotto with goat's cheese recipe | Good Food
bbcgoodfood.com
Watercress risotto with goat's cheese and bacon recipe | delicious. magazine
deliciousmagazine.co.uk
Crispy Parmesan Eggs Recipe - Great British Chefs
greatbritishchefs.com
Risotto cakes with pancetta and a poached egg recipe
deliciousmagazine.co.uk
/images.kitchenstories.io/wagtailOriginalImages/DKV_Mood_Spargelrisotto_MitGemuesedurchsJahr-1234508.jpg)
Risotto with white asparagus and watercress | Recipe | Kitchen Stories
kitchenstories.com
Risotto & mixed greens and Parmesan recipe | Woolworths TASTE
taste.co.za
Watercress pearl barley risotto with brown butter hazelnuts - Good Food Middle East
bbcgoodfoodme.com
Watercress Soup, Potato Rösti, Poached Egg and Black Pudding Recipe - Great British Chefs
greatbritishchefs.com