Pesto Grano Risotto with Poached Egg

Ingredients

Pesto

• 2 cups spinach
• 1 clove garlic
• 2 Tbsp pine nuts
• Juice of 1 lemon
• 1/4 cup Arbequina extra virgin olive oil

Risotto

• 4 Tbsp unsalted butter
• 1 shallot , finely chopped
• 1 cup grano
• 1 clove garlic , finely chopped
• 1/2 cup white wine
• 2 cups chicken , vegetable or beef stock
• Water
• 1 1/2 cups spinach , roughly chopped
• 1 Tbsp white vinegar
• 4 large eggs
• Zest of 1 lemon

Instructions

Pesto

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

Risotto

1. Melt 2 Tbsp butter in a saucepan over medium heat. When hot, add the shallot and cook until soft and translucent.
2. Add grano and garlic and cook a few minutes longer to bring out the grains nutty flavour.
3. Add white wine, cook for a few seconds and then add the stock.
4. Reduce the heat to medium-low and simmer 15 to 20 minutes, adding small amounts of water if needed.
5. Five minutes before the grano risotto is finished, add the spinach, 2 Tbsp butter and pesto.
6. 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.
7. Garnish the risotto with lemon zest, top with a poached egg and serve.