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Risotto with Spinach Flan and edible flowers

ingredients

servings

2

Flan agli spinaci Magie della Natura

170 grams

find out more

Vegetable broth

to taste

Edible flowers

10 grams

Extra virgin olive oil

to taste

Vialone nano rice

160 grams

first courses from Italy

Risotto with Spinach Flan and edible flowers

Risotto with Spinach Flan and edible flowers

vegan

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with Spinach Flan and edible flowers

Tasty, colorful and delicious recipe with spinach flan. Chef Daniele Zennaro's recipe.

Risotto with Spinach Flan and edible flowers step 1

step 1

In a pot to brown the rice until it is hot, then slowly proceed with the cooking by adding the broth, stirring for about 15 minutes since it is wet

Risotto with Spinach Flan and edible flowers step 2

step 2

Add the Flax of Spinach (better if cut to cubes) to keep it as butter and embellish with Garda oil, continuing to mix vigorously.

Risotto with Spinach Flan and edible flowers step 3

step 3

Serve on a flat dish and decorate with the edgy flowers as you recreate a lawn

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