I particularly enjoy one-pot meals, and risotto is a great one of those. I usually use a 1 to 3 or 1 to 4 ratio. You still have to use some oil to make the recipe moist. For the healthiest alternative, try a light oil, like safflower. Eggs are just a matter of preference.
Eggs are the most versatile food there is.
I personally prefer poached eggs. I just use egg poachers that you can buy, that steam the egg in a little cup, and they make the perfect egg. When you poach them in water they have a different taste and texture. I really love the china egg poachers where you pour the egg in, screw the cap on, and poach for a few minutes. I also love coddled eggs, cooked in a little ramekin.