Risotto with eggs

Risotto with eggs
Yield: 1

Risotto with eggs

Risotto with eggs

Risotto with eggs, an exquisite and light soup, is made by cooking the rice al dente in the broth and then combining the beaten eggs with the remaining ingredients before serving immediately.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes


  • Carnaroli rice 200 g
  • Chicken broth 1
  • l Uova
  • 3 Limoni
  • 1 Sale q.b.
  • Pepe q.q
  • Chives a few clumps


    1. Cook the rice until al dente in about a liter of broth, seasoning with salt as needed.
    2. Meanwhile, whisk the eggs in a mixing bowl with the lemon juice and a pinch of salt and pepper.
    3. Reduce the heat to low and add the contents of the bowl to the rice cooker a few minutes before it finishes cooking. Mix everything together and serve with a few slices of chives on top.

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