Oat Risotto with Soft - Boiled Eggs, Avocado and Hazelnut Dukkah
A classic Risotto with Oats flavoured with Dukkah an Egyptian dried condiments made of nuts and spices served with Avocado and soft boiled Egg.
Serves 4, with extra Hazelnut Dukkah
For The Oat Risotto : 1 Tablespoon unsalted butter, 1 cup oats, 11/2 cup white arborio rice, 1 teaspoon sea salt, 3 cups unsweetened plain almond milk and 2 cups water.
For The Hazelnut Dukkah
11/2 Cup sesame seeds, 11/2 cup roasted hazelnuts and 2 teaspoons coriander seeds, 11/2 teaspoon sea salt.
4 Large eggs, 2 avocados, halved, pitted, and sliced into thin pieces, extra virgin olive oil, pea sprouts or sunflower sprouts (optional) lemon wedges.
Oat Risotto: 1 Week reheat with additional almond milk to return it to its creamy consistency.
Hazelnut Dukkah: 2 Months.
Use leftover hazelnut Dukkah on avocado toast, warm grains, tofu, beans, yogurt, or to garnish hummus.
Make The Oat Risotto: In a large pot or high - skillet, warm butter over medium heat until foamy. Add oats, rice and salt; toast, stirring constantly, for 1 - 2 minutes. Stir in almond milk and water. Bring to a boil, reduce to medium, and cook, uncovered, stirring every few minutes or so, for 22 - 25 minutes. (Lower heat in last 10 minutes of cooking time to avoid scorching).
Make The Hazelnut Dukkah: In a skillet, toast sesame seeds over medium heat until tanned (30 seconds - 1 minute); add to a food processor with remaining dukkah ingredients, and pulse until finely chopped. Transfer to a glass jar or airtight container for storing in the refrigerator.
Make The Soft - Boiled Eggs: Fill a medium saucepan halfway with water; bring to a boil, reduce heat to a rapid simmer, and gently add eggs. Cook 5 - 6 minutes, drain immediately, and run cold tap water over the shells. Cool for 1 minute. Carefully remove the shell.
To Serve: To the bowls, add a bed of risotto; top with avocado, egg (halved), and dukkah. Drizzle with oil and garnish with sprouts (if using). Serve with lemon wedges for seasoning.