Heat olive oil in a pan on medium heat. Finely dice onion and saute until translucent. Add rice to the pan with onion and toast, stirring well until glistening. Then, pour in orange juice. Begin to cook risotto by ladling in vegetable broth, a little at a time allowing the rice to absorb the liquid each time, and resisting the urge to stir. Just let it cook and work its magic!
In the meantime, heat a drizzle of olive oil in a separate pan and saute carrots until soft and just cooked through. Transfer carrots to a food processor and add half a ladle of vegetable broth. Pulse until slightly thick and creamy.
Once rice is about to be cooked (about 15-20 minutes), add in carrot puree, orange zest, peperoncino to taste and a notch of butter. Stir until well combined. Finish with parmigiano and a bit of freshly minced parsley.
Buon appetito!