For the vegetable risotto, melt 1 tablespoon of butter in a saucepan.
Sauté rice grains while stirring constantly, roast a little so that a nice roasted aroma is created.
Add the sliced carrots, leeks and peppers and sauté. Season with salt and cayenne pepper. Add some soup and simmer for about 25 minutes, stirring constantly.
Add a little soup at a time. Season with butter and serve after another 1-2 minutes.
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