Mushroom Risotto with Poached Egg
  • Rice - ½ cup /person
  • 1 onion - chopped
  • Dried thyme
  • Mushrooms - chopped
  • Salt and black pepper
  • A little white wine
  • A small pot of sour cream
  • Lemon juice to taste
  • 1 or 2 eggs/person
  • Chives - chopped
  1. Cook the rice as usual.
  2. Cook onion in a little oil, then add thyme, seasoning and mushrooms and cook about 10 minutes.
  3. Stir in the wine and cook 2 minutes. remove from heat and add the rice, chives, sour cream and lemon juice.
  4. Meanwhile poach the eggs until the yolk is cooked but soft and runny.
  5. Dish out the risotto onto plates and place an egg in the centre of each one.
Recipe by The Low Fodmap Diet at