Spinach Risotto with Lavender Flowers

Method

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.