Rice in broth with lemon and eggs is a simple and tasty first course, with the addition of eggs and lemon fragrance. It is also very popular with children, especially when they have little appetite and we don’t know what to offer them, or when you want to prepare a simple and quick rice dish with very few ingredients. After trying the delicate rice in broth with lemon and eggs, I recommend also making the bold and colorful risotto with pumpkin cream, peppers, and chives.
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6 cups water (or chicken broth)
- 1 1/2 cups Arborio rice (or other rice for soups)
- 2 eggs
- 1 lemon (grated zest and juice)
- 4 tbsps grated Parmesan cheese
- to taste salt + turmeric + freshly chopped parsley
- 2 walnuts butter
Steps
Put the salted water or chicken broth in a pot and add the rice when boiling, cooking it for 15 minutes, the time indicated on the package.
In the meantime, beat the eggs in a bowl, add the grated lemon zest and juice, a pinch of salt, a pinch of pepper, and a pinch of turmeric.
After 15 minutes the rice will be cooked, add the egg mixture directly into the pot, in a thin stream, and stir the rice for about 1 minute.
Turn off the heat, add the butter and grated Parmesan cheese, and let it rest in the pot for another minute before serving it with a sprinkle of freshly chopped parsley.
