Risotto With Lemon And Herbs

Preparation:

Preparation: Peel, wash and coarsely chop the herbs, peel and chop the onion, let it dry in a saucepan with the butter. Add the rice, toast it briefly, add the herbs then pour over the juice of 1/2 lemon and a couple of ladles of boiling broth. Cook the rice by adding more broth whenever necessary. Meanwhile, in a bowl, beat the eggs with the milk, a pinch of salt and pepper and the grated lemon zest with a fork. Pour the Parmesan into the risotto a few minutes before the end of cooking, add the egg mixture, mix well and finish cooking.