Rose Petal Risotto

For the rose petal risotto, bring the vegetable soup to a boil. Finely chop the shallots.

Cut off the bitter white base of the rose petals. Save a few petals for decoration, cut the rest into fine strips.

Heat olive oil in a saucepan and sauté shallot pieces. Add rice and continue to sauté until grains are translucent.

Pour in white wine and let it boil down while stirring. Gradually add the vegetable soup and continue to cook, stirring, until the rice is al dente.

The risotto should have a creamy consistency. Turn off the heat and add Parmesan cheese, finely chopped lemon zest and chopped flower petals.

Leave to stand for 3 minutes. Season the rose petal risotto to taste, serve and decorate with the petals.

Preparation Tip:

This rose petal risotto is suitable as a light main course for 2 people, or as a side dish with short roasted meat or fish(!) for 4 people.

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