Saffron risotto with poached eggs, rocket and parmesan

A delicious Italian dish to share with friends or family. heartwarming, full of flavour and effortlessly vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: poached eggs, risotto, saffron, vegetarian
Servings: 4 people
Author: Bart van der Lee


  • 250 gram Carnaroli risotto rice
  • 25 gram butter
  • 1 piece onion
  • 1 litre vegetable stock
  • 20 treads saffron
  • 150 gram Parmesan cheese
  • 100 gram rocket
  • 6 piece super fresh eggs
  • 1 tbs vinegar


  • heat the vegetable stock with the saffron and let it infuse for about half hour

for the poached eggs

  • bring a pot with water, the vinegar and some salt to a boil
  • crack the eggs into individual cups
  • add the eggs one by one to the slowly boiling water and poach for about 2 minutes

for the risotto

  • peel long shavings of parmesan with the peeler for decoration and grate the rest of the parmesan fine for in the risotto
  • wash and dry the rocket
  • peel and chop the onion fine
  • melt the butter and sweat the onion on low fire
  • add the rice and sweat together with the onions
  • add around 500 ml of the saffron stock in several stages to the rice whilst stirring regularly.
  • once the 500ml of saffron stock is absorbed you can add the grated parmesan and little bits of stock to keep the risotto runny
  • now heat up the eggs in a bit of hot water
  • taste the risotto for seasoning and keep it really nice and moist just before serving
  • add the warm poached eggs, rocket and parmesan shavings and serve directly
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