For the dandelion risotto, cut the dandelion into strips about 3 cm long.
For the risotto, heat the oil in a pan. Sauté the onions and garlic. Add the rice and stir until it is translucent. Add the white wine and bring to a boil.
Pour in about a third of the soup, stir and simmer over low heat until the liquid is absorbed. Continue this way until all the soup is used up and the rice is al dente.
Add dandelion and remaining ingredients just before serving. Arrange the dandelion risotto and serve.
Preparation Tip:
The dandelion risotto can also be prepared with vegetable broth.
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