Italian Egg and Mushroom Risotto
ItalianOther InternationalDesi eggsMedium
A creamy Italian mushroom risotto finished with a soft egg on top — rich, comforting and made with ordinary rice.
Prep time10 min
Cook time30 min
Total time40 min
Servings2
Ingredients
- 2 eggs
- 1 cup basmati or any short-grain rice
- 200 g mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 4 cups hot vegetable or chicken stock
- 2 tbsp butter or oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp grated cheese (optional)
Method
- Heat butter or oil and fry the onion and garlic until soft.
- Add the mushrooms and cook for 3 minutes.
- Stir in the rice and cook for 1 minute.
- Add the hot stock one ladle at a time, stirring often, for about 25 minutes until the rice is creamy and tender.
- Season with salt and pepper and stir in the cheese if using.
- Fry or poach the eggs and place one on each serving of risotto.
Nutrition — estimated per serving
Calories (estimate)420 kcal
Protein (estimate)14 g
Fat (estimate)16 g
Carbs (estimate)48 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the eggs until the whites are fully set. Allergens: egg, milk (butter, cheese). Substitute: use basmati rice instead of Italian risotto rice, and skip the cheese if not available. Nutrition figures are estimates only, based on standard per-egg values.