SPINACH AND BORAGE RISOTTO

Ingredients

• 360 g of carnaroli rice
• 150 g of borage
• 150 g of spinach
• 1 liter of vegetable broth
• 20 g of butter
• 1 tablespoon of chopped onion
• 1/2 glass of white wine

Preparation

1.Dry toast the rice

2. Brown the onion

3. Add and stew the borage and spinach

4. Add the rice, and deglaze with the white wine

5. Cook for about 15 minutes, gradually adding the broth

6. Turn off the heat, add the butter and Parmesan cheese and whisk

7. Decorate in the center with a few leaves and borage flowers