Carrot Risotto

In a saucepan with the oil, sauté the finely diced onion for two minutes until soft. Add the risotto rice and extinguish with a quarter of the hot vegetable soup. Cook at low temperature, stirring continuously. Repeat the process two more times.

Pour the remaining vegetable soup to the risotto and add the carrot slices. Add salt and season with pepper. When the clear soup has almost boiled away, add the finely chopped carrot greens.

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