Risotto with tomatoes, carrots and oranges

1. Heat olive oil in a saucepan, fry chopped garlic and onion, add diced carrots. Cook for a minute and add rice. Stir and as soon as the rice absorbs the butter, add the coarsely chopped tomatoes, basil and continue to simmer for a couple of minutes. Pour in the wine and let it soak. Then add the zest and orange juice.

2. Later add broth one ladle at one time until rice al dente is ready. Season with salt and pepper, add half the grated cheese, mix
and serve, sprinkled with olive oil and sprinkled with parmesan and greens.