4 tablespoons of butter
1 cup of rice (200 g)
3 cups of chicken broth
2 lemon peel strips, 1 cm wide
1/2 teaspoon of salt
2 eggs, lightly beaten
1/2 cup of grated Parmesan cheese
4 tablespoons of butter
1 cup of rice (200 g)
3 cups of chicken broth
2 lemon peel strips, 1 cm wide
1/2 teaspoon of salt
2 eggs, lightly beaten
1/2 cup of grated Parmesan cheese
In a saucepan, melt the butter, add the rice and cook for 2 minutes, stirring constantly until the rice is opaque
Add the chicken broth, lemon peel, and salt
Cover the saucepan and cook over low heat for 10 minutes
Remove the lemon peel and continue cooking for another 20 minutes or until the liquid is absorbed and the rice is tender but still firm, adding a little water if necessary
Mix in the eggs and Parmesan cheese and add to the saucepan
Cook for an additional 2 minutes, stirring
Serve immediately
Serves 2 portions
799 calories per serving.
