Green Pea Risotto with Soft Boiled Egg

Steps

1. a small pot of salted water to the boil.
2. Place stock and water in a medium pot and bring to a simmer. Cook peas in pot of boiling water (not the pot with stock in it) for 2 minutes then drain and set aside. Return the same pot re-filled with water to high heat and bring to the boil (you will use this for the eggs later).
3. Transfer half a cup of stock/water mixture, cooked peas; mint and basil to a bowl and mash with a potato masher. Keep remaining stock/water simmering on low heat.
4. Melt butter in a medium pot on low-medium heat. Add onion and cook, stirring occasionally, for Š10 minutes or until onion is soft. Increase heat to medium, add rice, and stir for 1 minute to coat the grains. Add wine and cook, stirring constantly, until liquid evaporates.
5. Add a ladle of simmering stock to rice and cook, stirring constantly, until liquid is absorbed. Continue adding stock, a ladleful at a time, stirring constantly, until the liquid is absorbed between each addition. Continue until rice is tender, this should take 15–16­ minutes.
6. Cook eggs in pot of boiling water for 6­ minutes for soft-boiled. Peel shells off eggs under cold running water and set aside. Add mashed pea mixture, parmesan, courgette and spinach to risotto. Turn off heat and let risotto rest for a few minutes. Season to taste.
7. Divide green pea risotto between plates and top with a soft boiled egg. With a sharp knife slice egg, so yolk runs out. Garnish with chives and sprinkle over remaining parmesan cheese.