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Eggs Risotto al Basil
A pan-seared Italian-style eggs risotto with cherry tomatoes, garlic and fresh basil, finished with parmesan and chili flakes.
Ingredients
Instructions
Crack and whisk the eggs, season them, then roast over medium-high heat until just set, about 8 minutes.
Add the cherry tomatoes, garlic and basil, cooking until softened, about 7 minutes.
Stir in the parmesan and chili flakes for 2 minutes.
Cook the risotto rice separately, stirring in warm stock until creamy.
Let everything simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
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.
