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.
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