GRIDDLED RISOTTO AND RASPBERRY

Ingredients: 2 tbsp olive oil 50g vegan butter 4 shallots, finely chopped 375g risotto rice ( such as Arborio or carnaroli) 300ml white vegan white wine 900ml hot vegetables stock Juice of half a lemon Sea salt and pepper 50g vegan Parmesan cheese, grated 8 raspberries or strawberries quartered 1 tsp finely chopped chives (optional)Continue reading “GRIDDLED RISOTTO AND RASPBERRY”