Orange Risotto

For the orange risotto, lightly fry the onion in fat.

Add rice, roast until translucent and pour 1/4 l orange juice. Continue stirring over medium heat until the rice has absorbed the liquid.

Add 1/8 l soup, cook, stirring constantly, until liquid is absorbed by rice. Gradually stir in remaining soup, season to taste. Before serving, stir in 2 tablespoons orange juice, butter and ginger.

Serve the orange risotto and garnish with orange slices.

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