Root Vegetable Risotto

Chop the onion, finely chop the root vegetables with a julienne peeler. Sauté the onion and vegetables and add the risotto rice, roast briefly and pour carrot juice and/or vegetable soup, season with salt and pepper. Just before the end of the cooking time, add arugula and grated Parmesan. Additionally grate Parmesan and melt in a hot pan on baking paper, then invert over a mug or glass. Allow to cool (and thus set) briefly and serve the risotto in the cup.

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