Vegetarian mushroom, spinach and quinoa risotto with oven-poached eggs
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5 from 1 vote

Vegetarian mushroom, spinach and quinoa risotto with oven-poached eggs

This vegetarian mushroom, spinach and quinoa risotto with oven-poached eggs is healthy and hearty in equal measure.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main
Cuisine: Mediterranean
Keyword: Quinoa risotto
Servings: 4 servings
Calories: 415kcal
Author: Lucy Parissi | Supergolden Bakes


  • 2 tbsp olive oil
  • 1 large yellow onion peeled and finely diced
  • 2 garlic cloves minced
  • 130 g | 4 1/2oz oyster mushrooms sliced thinly
  • 130 g | 4 1/2oz shiitake mushrooms sliced thinly
  • 100 g | 3 1/2 oz button chestnut mushrooms halved
  • 200 g | 7oz quinoa I used white, black & red quinoa
  • 1.25 litres 5 cups hot vegetable stock
  • 100 g | 3 1/2 oz fresh spinach
  • 60 g | 2oz grated hard cheese such as Grana Padano check it is vegetarian
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp finely chopped fresh flat leaf parsley
  • salt and pepper to season
  • 4 large eggs + 4 tbsp water


  • Preheat the oven to 180C (350F) and add four tablespoons water directly in the holes of a standar muffin tin.
  • Heat the oil in a non-stick casserole pan and sweat the onion over medium-low heat for 5 minutes.
  • Add a pinch of salt, the garlic and mushrooms. Fry for 4-5 minutes, stirring, until the mushrooms are nicely coloured.
  • Stir in the quinoa, stock and thyme and simmer for 20 minutes until the liquid is absorbed and quinoa is cooked through.
  • Add the spinach, stir it through the risotto and then cover the pan so that it wilts.
  • While the quinoa is cooking, break the eggs, one at a time, in a small bowl then side into the prepared muffin tin holes. You want some water to cover the top of the eggs.
  • Cook for 11 minutes until the whites are set but yolks are still runny (cook longer if you prefer the yolks to be cooked through). Carefully remove from the muffin tin using a spoon.
  • Divide the risotto between four bowls and sprinkle with the cheese and parsley. Nestle an egg over the top and season with salt and pepper to taste.


You can stir the cheese into the risotto if you prefer and for added creaminess you could also add some crumbled goat's cheese.


Calories: 415kcal | Carbohydrates: 42g | Protein: 21g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 173mg | Sodium: 338mg | Potassium: 893mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2880IU | Vitamin C: 13.6mg | Calcium: 271mg | Iron: 5mg