Finely chop the onion and garlic.
Heat up the oil in a frying pan on low heat. Add the onions and cook until they are soft, but do not brown them.
Add the rice while turning up the heat. Mix well and make sure that the rice does not stick to the pan.
Pour the white wine into the pan when the rice starts to crackle.
Simmer to reduce the alcohol.
Add the vegetable stock a little at a time, mixing continuously.
Give the rice time to soak up the stock before pouring in more.
Add the carrot purée and boil for a while to reduce the liquid.
Take the pan off the heat. Add the butter, grated Parmesan and mascarpone cheese.
Season the risotto.
Grind the Malax Loaf into crumbs in a blender.
Mix in the chopped parsley.
Serve the risotto warm on a plate or in a bowl and sprinkle generously with the Malax Loaf crumbs.