Pesto Grano Risotto with Poached Egg

Ingredients

• •

  2 Tbsp pine nuts

• •

  Juice of 1 lemon

• •

  1/4 cup Arbequina extra virgin olive oil

Instructions

1. 1

   Pesto

2. 2

   Put the spinach, garlic, pine nuts and lemon juice into a blender and process. On medium speed, slowly incorporate the olive oil and season.

3. 3

   Risotto

4. 4

   Melt 2 Tbsp butter in a saucepan over medium heat. When hot, add the shallot and cook until soft and translucent.

5. 5

   Add grano and garlic and cook a few minutes longer to bring out the grains nutty flavour.

6. 6

   Add white wine, cook for a few seconds and then add the stock.

7. 7

   Reduce the heat to medium-low and simmer 15 to 20 minutes, adding small amounts of water if needed.

8. 8

   Five minutes before the grano risotto is finished, add the spinach, 2 Tbsp butter and pesto.

9. 9

   Bring a pot of water to boil on high heat. Reduce the heat to low and add the white vinegar. Crack the eggs into the water, one at a time, swirling with a spoon after each addition. Poach for 3 minutes.

10. 10

    Garnish the risotto with lemon zest, top with a poached egg and serve.