For the leek risotto, cook the long-grain rice in the soup until soft. Meanwhile, cut the leek into rings, grate the carrot and add both to the boiling long grain rice. Stir in the paradeis pulp.
Cut the mushrooms into leaves and add them with the peas 5 minutes before the end of the cooking time.
Serve the leek risotto sprinkled with Parmesan.
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