Saffron risotto with soft poached egg

Saffron risotto with soft poached egg

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  • 4
  • Easy
  • Pescatarian


  • 2 T olive oil
  • ½ onion, chopped
  • 3 leeks, chopped
  • 2 cloves crushed garlic
  • 1 cup arborio rice
  • 2 T butter
  • 1 cup white wine
  • Saffron
  • 2 bay leaves
  • 2 cups chicken stock
  • Soft poached egg

Cooking Instructions

To a saucepan over a medium to low heat, add olive oil, chopped onion, chopped leeks and cloves crushed garlic. Fry until softened.
Stir in arborio rice and butter and cook until the rice becomes translucent. Add white wine, a couple of saffron strands and bay leaves and allow to evaporate slightly.
Add chicken stock, a spoon at a time, and continue to stir. When the liquid is absorbed and the rice al dente, season to taste and serve topped with a soft poached egg.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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