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)


To make the risotto, heat the oil and butter in a heavy-base saucepan over a medium heat, add the shallots and cook until translucent. Add the rice and fry for 1 minuets, stirring to prevent it from sticking. Reduce the a little and add the wine. Allow the wine to be absorbed before adding a ladle of hot stock (that’s approximately 200ml, depending on the size of your ladle). Stir and and allow the rice to to absorb the stock before adding the next 200ml. Continue to add stock in this way, stirring frequently, until it has all been absorbed and the rice is ‘al dente’ (with just a bite to it). This will take 20 minutes. Stir through the lemon juice,mascarpone and salt pepper to taste. Turn off the heat, stir in the Parmesan and half the strawberries/ raspberries. Serve, garnished with remaining strawberries/raspberries, chives, a drizzle of olive oil and reduced balsamic vinegar.


Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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