Lemon and herb risotto is a fresh and delicate first course, perfect for spring. The acidic taste of lemon combines perfectly with the herbaceous 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 sauté it in a saucepan with butter
Add the rice, toast it briefly, add the herbs, then splash 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 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
Italy
| 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 |
