Borage risotto: the recipe for a simple and tasty starter

the borage risotto is a simple and tasty starter made from agrass that grows spontaneously in the fields, but which is also grown in gardens, and that it is only eaten cooked. Borage is easy to recognize by its dark green leaves, its slightly pungent down, and its fresh scent and taste reminiscent of cucumber. It is generally used as a garnish for Ligurian pansoti or for the preparation of omelets, but it is also excellent as a side dish, cooked in a saucepan. In this preparation, we have used borage to make a delicious risotto that will surprise your guests.

You can also enrich the risotto with borage by adding shrimp or from sausage crumbled, Bacon Where grain golden in a frying pan. In addition, borage also goes perfectly with pumpkin, which you can add to make your risotto even more delicious. If, on the other hand, you want to make the dish creamier, add a little ricotta cheese or from gorgonzola.

If you liked this recipe, discover many ways to prepare borage, simple and delicious ideas to try.

How to prepare a borage risotto

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Prepare the vegetable broth and keep it warm (1). Clean and wash the borage (2). Blanch it in boiling water and lightly salted. Chop the onion and brown it in a pan with extra virgin olive oil or with a knob of butter. Then add the well-drained borage, cut into strips and let it flavor. Now add the rice and toast it (3).

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Add the white wine and, as soon as it has evaporated, add a few ladles of broth (4), salt and continue cooking, adding the hot broth as it dries. Once cooked, mix the risotto with the butter and the Parmesan (5) and serve. Your borage risotto is ready to be tasted (6).

storage

You can store borage risotto in the refrigerator for 1-2 days inside an airtight container.