Here’s another great recipe from one of our favorite bloggers Phoebe of Natural Nourishment. Check out this amazing Risotto and her Instagram page @_naturalnourishment.
250g Organico asparagus risotto or carnaroli rice
1 litre boiling water (use stock + 1 tbsp dried mixed herbs if using plain rice)
1 small red onion
1 heaped tbsp aubergine or olive paste
1 large handful fresh parsley
500g fresh spinach
4 large organic eggs
1/2 tbsp coconut oil
Preheat your oven to 200C, lightly grease 1 large casserole dish or a selection of individual ones with coconut oil.Finely dice the onion and add to a large sauté pan with the 1/2 tablespoon of coconut oil, heat gently on a medium flame and leave to soften for 10 minutes stirring occasionally.Add the risotto rice to the pan and mix well then add a 1/3 of the water and leave to simmer until the majority has been absorbed, again stirring occasionally. Continue with the other 2/3rds of the water until the rice is tender and creamy. Stir through the aubergine or olive paste, chopped parsley and spinach (it will wilt down in the residual heat of the pan)Spoon into your dishes making 4 small depressions for the eggs, crack them in carefully, season with pepper and bake for 10-15 minutes until just set.Serve with extra chopped parsley and a crisp salad.