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Recipe by Emporion
Lemon and herb risotto is a fresh and delicate first course, perfect for spring. The tangy taste of lemon blends perfectly with the herbal flavor of the herbs. The creaminess of the risotto makes this dish irresistible. Try it!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Clean, wash and roughly chop the cleaned herbs; clean and chop the onion and let it soften in a saucepan with the butter
Step 2 of 5: Add the rice, let it toast briefly, add the herbs, then moisten with the juice of 1/2 lemon and a couple of ladles of boiling broth
Step 3 of 5: Cook the rice, adding more broth whenever necessary
Step 4 of 5: Meanwhile, in a bowl, beat the eggs with a fork together with the milk, a pinch of salt and pepper, and the grated lemon zest
Step 5 of 5: Pour the Parmigiano into the risotto a few minutes before the end of cooking, add the egg mixture, stir well and finish cooking
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving303 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,777 kJ425 kcal | 587 kJ140 kcal |
| Fat | 8.64 g | 2.85 g |
| of which saturated fatty acids | 4.33 g | 1.43 g |
| Carbohydrates | 71.33 g | 23.54 g |
| of which sugars | 6.12 g | 2.02 g |
| Fibre | 3.58 g | 1.18 g |
| Protein | 13.06 g | 4.31 g |
| Salt | 0.45 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
