Watercress Risotto with Poached Egg and Parmesan Recipe
This striking bright green risotto is a beautiful contrast with the golden yolk of the poached Freshlay Farms Golden Yolker® served in the centre.
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Cooking tools:
- Stove
- Saucepan
- Ladle
- Wooden spoon
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
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