Oatmeal risotto with spinach and blue cheese

Name: oatmeal risotto with spinach and blue cheese
Total time: 15 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion; 2 tablespoon thyme; 300 gram oatmeal; 800 milliliters vegetable stock; 4 egg; 200 gram blue cheese; 300 gram Spinach

Ingredients

2 tablespoon olive oil
1 onion
2 tablespoon thyme
300 gram oatmeal

800 milliliters vegetable stock
4 egg
200 gram blue cheese
300 gram Spinach

Directions

Heat the oil in a thick-bottomed pan and fry the onion on a low setting for about 5 minutes. Add 1 tablespoon of thyme and the oatmeal and stir.
Pour in the stock and boil in about 10 minutes until tender. In the meantime, put the eggs on and cook in half-softness for 3.5 minutes.
Drain and scare under cold water. Peel the eggs and halve them.
Stir in the cheese and spinach in the last minute through the oatmeal and serve immediately with the eggs. Grind pepper and sprinkle the oatmeal risotto with the rest of the thyme.