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!
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Clean, wash and roughly chop the cleaned herbs; clean and chop the onion and let it soften in a saucepan with the butter
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
Cook the rice, adding more broth whenever necessary
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
Pour the Parmigiano into the risotto a few minutes before the end of cooking, add the egg mixture, stir well and finish cooking
Pot
Pan
Grater
Italia
| Energy (kcal) | 151.09 |
| Carbohydrates (g) | 25.06 |
| of which Sugars (g) | 1.63 |
| Fat (g) | 3.15 |
| of which Saturates (g) | 1.61 |
| Protein (g) | 4.8 |
| Fiber (g) | 1.14 |
| Sale (g) | 0.14 |
