Soft Wheat Lentil Risotto with Asparagus and Egg

Ingredients

• 400 g white asparagus
• 1 Shallot
• 1 Garlic clove
• 80 g Red Lentils
• 3 tbsp Rapeseed oil
• 200 g soft wheat
• 650 ml vegetable broth
• 1 tsp ground saffron
• 2 sprigs thyme
• 1 stalk dill
• 2 tbsp white wine vinegar
• 4 eggs
• 15 g Sliced almonds (1 tbsp)

Instructions

1. 1.

   Wash, peel, trim woody ends of asparagus and cut into about 6 cm pieces. Peel and finely chop shallot and garlic. Rinse lentils in a sieve and drain.

2. 2.

   Heat oil in a pot. Sauté shallot and garlic for 3 minutes over medium heat. Add asparagus and sauté for another 3 minutes. Add soft wheat, lentils, and broth; bring to a boil, season with salt, saffron, and pepper, then simmer gently for about 12 minutes until al dente.

3. 3.

   Meanwhile wash thyme and dill, pat dry, and pluck leaves or tips. Boil water in a pot and add 1 tsp salt and vinegar.

4. 4.

   Crack eggs one at a time into a small bowl and carefully slide them into the just‑off‑heat salted water to poach for 4 minutes. In the meantime plate the soft wheat lentil risotto. Remove eggs with a slotted spoon and place one on each serving. Sprinkle thyme, dill, almonds, and pepper over the top and serve.