Spinach Risotto with Lavender Flowers

A burst of flavour and colour

4 servings

25 minutes

First dish Hot dish

Product line
Plant-Based Deli Slices


  • 200g veggie slices
  • 300g Carnaroli or Arborio rice
  • 200 g fresh spinach
  • 5g lavanda flowers
  • 1 fresh spring onion
  • 600g vegetable broth
  • Apple vinegar
  • Extravirgin olive oil
  • Salt
  • Pepper


  1. Boil the vegetable broth and season.
  2. Put a little oil in a pan and then toss the spinach.
  3. As soon as it begins to sizzle, add the hot broth, cook for a couple of minutes and blend until obtaining a green smooth cream.
  4. Put aside.
  5. Heat 3 tablespoons of oil in a pot and stew the chopped onion.
  6. Add rice and continue to stir until toasted.
  7. Add a few drops of apple vinegar and let it evaporate.
  8. Then pour in some of the broth and continue cooking.
  9. Half-way through add the spinach cream, the prepared previously, together with the lavanda flowers and a little broth.
  10. Add broth whenever necessary to avoid burning the rice and continue until cooked.
  11. Remove from heat, add the chopped veggie slices, then whisk in a few oil drops.
  12. Serve hot.

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