Spinach risotto with a poached egg and Grana Padano

Ingredients

For 1 serving

• Carnaroli rice55 g
• Spinach150 g
• Eggs1
• Grana Padano25 g
• Lactose-free Greek yogurt100 g
• Butter5 g
• White wine vinegar1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs, sulphites

Method

1. Bring a small pan of salted water to the boil and keep it on the lowest heat. Wash the spinach, blanch it for 1 minute in this water until wilted, lift it out with a slotted spoon and blend it with a ladle of the same water to a smooth cream.
2. Melt half the butter in a saucepan over medium heat, add the Carnaroli rice and toast for 2 minutes, stirring, until the grains are translucent at the edges.
3. Add the hot water a ladle at a time, stirring often and adding more only when the last is absorbed; cook like this for 16–18 minutes, until the rice is al dente. Stir in the spinach cream for the last 3 minutes.
4. Meanwhile bring a small pan of water with the white wine vinegar to a gentle simmer, swirl it, slide in the egg from a cup and cook for 3 minutes over low heat, until the white is set and the yolk soft; lift it out.
5. Take the risotto off the heat, add the remaining butter, the grated Grana Padano and the lactose-free Greek yoghurt and beat for 1 minute, until creamy; adjust salt and pepper.
6. Spoon the risotto onto a plate, lay the poached egg on top and finish with a grind of pepper.