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Ingredients48 m servings 282 cals
Original recipe yields 6 servings
- Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
- Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.
- Editor's Note:
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Make Your Eggs Safe.
Per Serving: 282 calories; 10.2 g fat; 40.2 g carbohydrates; 6.3 g protein; 98 mg cholesterol; 668 mg sodium. Full nutrition
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