Pumpkin Soup Risotto with Eggs
Prep:  15 minutes
Cook:  40 minutes
Serves:  6
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Recipe by: Australian Eggs
Indulge in the delightful flavors of Pumpkin Soup Risotto with Eggs! This velvety risotto features the rich creaminess of leeks, the earthy freshness of spinach, and the savory notes of Parmesan, all crowned with impeccably poached eggs.
Credit: Whisk Media Group
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Pumpkin Soup Risotto with Eggs
Ingredients:
Method:
  1. Place stock and soup in a saucepan, stir to combine and bring to a simmer.
  2. Heat oil and butter in a large frypan with a lid. Add leeks and garlic and a generous pinch of salt. Stir, cover and cook on low heat for 3 - 5 minutes until leeks are softened but not coloured. Add rice and cook stirring for 2 - 3 minutes over low heat to coat the rice and lightly toast. Add simmering stock mixture and bring to the boil. Reduce heat, cover and cook for 20 minutes until rice is al dente.
  3. Stir through grated parmesan and baby spinach. Make indents in the surface of the risotto and carefully break an egg into each one. Cover and cook over low heat for 10 - 12 minutes or until egg white is just set and yolk is still runny. Serve immediately.
Tips & Hints:
  • Top individual serves with a drizzle of olive oil, extra grated parmesan and chopped chives. Try flaked salt and freshly ground pepper to taste.
  • We used Dari’s 550g Classic Pumpkin Soup available at major supermarkets. Pumpkin soup can come in different sizes so aim for between 500-550g.
  • Use your favourite ready-made pumpkin soup. Check seasoning before serving.
Nutrition Information
Per adult serving (580g)

Calories

549.0

Energy

2295.0kJ

Protein

21.0g

Fat, Total

24.0g

Saturated

11.0g

Carbs, Total

60.0g

Sugars

7.0g

Dietary Fibre

5.0g

Sodium

1215.0mg
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