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Egg Risotto Recipe
|Rice||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||5 Clove (25 gm), chopped|
|Mustard powder||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Tomatoes||2 Medium, finely chopped|
|Onion||1 Large, finely chopped|
|Defatted chicken stock||2 Cup (32 tbs)|
Calories 357 Calories from Fat 102
% Daily Value*
Total Fat 11 g17.7%
Saturated Fat 3.5 g17.5%
Trans Fat 0 g
Cholesterol 216.9 mg
Sodium 517.3 mg21.6%
Total Carbohydrates 50 g16.5%
Dietary Fiber 3 g11.9%
Sugars 5.5 g
Protein 14 g28.2%
Vitamin A 16.5% Vitamin C 26%
Calcium 12.9% Iron 13.3%
*Based on a 2000 Calorie diet
Wash rice and soak in water for 15 minutes.
Combine oil, garlic, mustard, salt and pepper in a small bowl and beat till well blended.
Stir in tomatoes and set aside.
Melt butter in a non-stick pan over moderate heat.
Add onion and saute till honey-coloured.
Drain rice and add to pan with tomato mixture and stock.
Bring to boil, lower heat and cook till rice is tender but grains remain separate.
Divide rice into 4 small dishes, hollow out the centre and break an egg in the centre of each hollow.
Sprinkle a pinch of salt over each egg and bake till eggs are set but soft.
Serve hot with a mixed vegetable salad.