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Saffron risotto with poached eggs and rocket

Saffron risotto with poached eggs, rocket and parmesan

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A delicious Italian dish to share with friends or family. heartwarming, full of flavour and effortlessly vegetarian
Course Main Course
Cuisine Italian
Keyword poached eggs, risotto, saffron, vegetarian
Prep Time 20 mins
Cook Time 30 mins
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