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Vegetarian mushroom, spinach and quinoa risotto with oven-poached eggs

Lucy Parissi | Supergolden Bakes
  • 45 minutes
  • Serves 4

INGREDIENTS

199 1/4 g

Button chestnut mushrooms

1 tbsp

Flat leaf parsley, fresh

2

Garlic cloves

257 1/2 g

Oyster mushrooms

257 1/2 g

Shiitake mushrooms

199 1/4 g

Spinach, fresh

1 tbsp

Thyme, fresh

1

Yellow onion, large

4

Eggs, large

398 1/2 g

Quinoa

1

Salt and pepper to season

2 tbsp

Olive oil

116 2/3 g

Cheese such as grana padano, grated hard

1.25 litres (5 cups hot vegetable stock)