Eggs Risotto al Basil
A pan-seared Italian-style eggs risotto with cherry tomatoes, garlic and fresh basil, finished with parmesan and chili flakes.
Total time
53 min
Prep
18 min
Cook
35 min
Difficulty
medium
Cuisine
Italian
gluten-freevegetarian
Ingredients
400geggs
1cherry tomatoes
150ggarlic
2basil
2 cupsrisotto rice
2 tspparmesan
1/4 cupchili flakes
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Crack and whisk the eggs, season them, then roast over medium-high heat until just set, about 8 minutes.
2
Add the cherry tomatoes, garlic and basil, cooking until softened, about 7 minutes.
3
Stir in the parmesan and chili flakes for 2 minutes.
4
Cook the risotto rice separately, stirring in warm stock until creamy.
5
Let everything simmer for about 6 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the risotto rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
480
Protein
20.4g
Fat
22.3g
Carbs
50.9g
Fiber
3.5g
Sodium
190mg
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