Spinach Risotto with Lavender Flowers
- 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
Boil the vegetable broth and season.
Put a little oil in a pan and then toss the spinach. 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. Put aside. Heat 3 tablespoons of oil in a pot and stew the chopped onion. Add rice and continue to stir until toasted. Add a few drops of apple vinegar and let it evaporate. Then pour in some of the broth and continue cooking. Half-way through add the spinach cream, the prepared previously, together with the lavanda flowers and a little broth. Add broth whenever necessary to avoid burning the rice and continue until cooked. Remove from heat, add the chopped veggie slices, then whisk in a few oil drops. Serve hot.