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Baked Leek & Cheddar Risotto with Poached Eggs
Cosy up with this comforting dish of sweet leeks and soft spinach leaves stirred into a creamy, cheesy risotto. You'll bake it till tender – saving you the stirring time – and then top it with perfectly poached eggs.
Ingredients
- 1 onion
- 400g leeks
- 50g butter
- A handful of thyme
- 1 vegetable stock cube
- 200g risotto rice
- 100g mature cheddar
- 200g baby leaf spinach
- 2 eggs
Prep: 15 mins | Cook: 30 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil the kettle. Peel and finely chop the onion. Trim the roots and woody greens off the leeks. Halve the leeks, rinse out any grit and thickly slice them.
2. Add half the butter to a large, ovenproof pan or casserole dish and melt it over a medium heat. Pour in 1 tsp olive oil and slide in the onion and leeks. Drop in the thyme sprigs and season with a pinch of salt and pepper. Pop a lid on a pan. Cook for 10 mins, stirring occasionally, till the veg have softened.
3. Meanwhile, pour 750ml hot water from the kettle into a heatproof jug. Stir in the vegetable stock cube till it has dissolved. Coarsely grate the cheddar.
4. When the veg have softened, tip in the risotto rice. Stir and fry for 2 mins. Pour in the stock and stir well. If your pan isn't ovenproof, carefully ladle the risotto mixture into a baking dish. Cover with a lid or foil and slide into the oven to bake for 20-25 mins, till the rice is soft and has absorbed most of the stock.
5. When the risotto is around 5 mins away from being ready, refill the kettle and boil it. Fill a medium pan with hot water from the kettle and bring it back to a simmer. Coarsely grate the cheddar.
6. Take the baked risotto out of the oven and remove the thyme sprigs, if you can see them. Stir through the baby leaf spinach and the cheddar. Fold through the remaining butter. Pop a lid on the pan and set it aside while you poach the eggs.
7. Turn the heat under the pan of water to medium-low so it’s just simmering – you only need a few bubbles. Crack 1 egg into a small cup. Carefully slide it into the water (mind your fingers). Repeat with the other egg. Gently cook for 2-3 mins for a runny yolk or 3-4 mins for a more set yolk.
8. Divide the risotto between two warm bowls. Top with a poached egg each. Season with a pinch of salt and a crack of pepper to serve.
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