A burst of flavour and colour

Spinach Risotto with Lavender Flowers

4 servings

25 minutes

Product used
- Deli Slices Line


  • 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


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.

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