Lemon and herb risotto is a fresh and delicate first course, perfect for spring. The tangy taste of lemon perfectly matches the herbal flavor of the herbs. The creaminess of the risotto makes this dish irresistible. Try it!
Clean, wash, and coarsely chop the herbs, clean and chop the onion, and let it soften in a saucepan with the butter.
Add the rice, toast it briefly, add the herbs, then moisten with the juice of 1/2 lemon and a couple of ladles of boiling broth.
Cook the rice, adding more broth whenever necessary.
Meanwhile, in a bowl, beat the eggs with a fork with the milk, a pinch of salt and pepper, and the grated lemon zest.
Pour the Parmesan into the risotto a few minutes before the end of cooking, add the egg mixture, mix well, and finish cooking.
Pot
Pan
Grater
Italia
| Energy (kcal) | 60.51 |
| Carbohydrates (g) | 6.39 |
| of which Sugars (g) | 1.24 |
| Fat (g) | 2.73 |
| of which Saturates (g) | 1.44 |
| Protein (g) | 2.91 |
| Fiber (g) | 0.7 |
| Sale (g) | 0.18 |
