Summer risotto with a soft-boiled egg

Name: summer risotto with a soft-boiled egg
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 liter water; 1 vegetable stock; 2 toe garlic; 60 g unsalted butter; 800 g French stir fry vegetable; 4 tl dried Provençal herbs; 300 g risotto rice; 4 egg; 200 g white cheese

Creamy rice with stir-fried vegetables, white cheese and a soft-boiled egg on top.

Ingredients

Directions

Bring a pan with the water and the bouillon tablet to the boil. Keep warm on low heat. In the meantime, cut the garlic finely.
Heat the butter in the frying pan and fry the garlic for 30 seconds. Add French stir-fry vegetables and Provençal herbs and cook for 2 min.
Add the risotto rice and cook for 3 minutes until the grains are translucent. Add a dash of stock and stir until it is absorbed.
Keep repeating until the rice is al dente. This takes about 20 min.
Meanwhile, boil the eggs for 6 minutes. Let them scare, peel and halve them. Crumble the cheese.
Remove the pan from the heat and mix half the cheese and the butter with the risotto.
Sprinkle with the rest of the cheese and season with pepper. Divide the risotto over deep plates and put the egg on it.