Servings:four.
This light dish is perfect for summer; sautéed mushrooms and a little chopped ham would make it heartier.
Crack the egg or eggs into a small bowl, season with salt and pepper, and beat until frothy. When the rice is done and all the water is gone (drain off any excess and return the rice to the pot, if necessary), rapidly stir in the beaten egg, butter, and cheese. Add the peas, scallions, basil or chervil, and lemon zest; stir to combine. Season with salt and pepper. Serve with additional grated cheese.
Made this tonight - tasty - will make again with these changes:
Rinse the rice before cooking as it was a bit starchy. Egg did not cook when stirred in, I would leave on heat a minute to be sure it does. Sautéed mushrooms would be a great addition.
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