Heat the olive oil and sauté the chopped onions, add the rice and sauté briefly, deglaze with the white wine.
Now add the soup little by little, stirring constantly, let the liquid slowly boil away until the rice is pithy (takes about 20 minutes).
Cut the washed wild garlic leaves into fine strips and add them to the risotto together with the parmesan and the butter and let it stand for a few minutes. If necessary, season the risotto with salt.
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