For the risotto
25g/1oz lactose/dairy free butter
150g/5oz arborio rice
500ml/17fl hot vegetable stock
50g/2oz Parmesan or vegetarian alternative, shaved
1 lemon, juice only
2 tbsp chopped chives, to garnish
For the cranberry jus
1 tbsp cranberry jelly
150g/5oz fresh cranberries
3 tbsp sugar
For the salad
mix of salad leaves, such as lollo rosso, rocket and baby spinach, roughly torn
1-2 tbsp extra virgin olive oil
2-3 tsp white wine vinegar
For the risotto, melt the lactose free butter in a large pan over a medium heat, add the rice and cook for about five minutes or until the rice is starting to turn translucent at the edges. Slowly add the hot stock to the pan, stirring all the time, until all the stock has been added. Season with salt and freshly ground black pepper and let the risotto simmer gently for 15-20 minutes or until the rice is just cooked.
For the cranberry jus, put the cranberry jelly into a small saucepan with two tablespoons of water and heat gently. When the jelly has melted, add the cranberries and sugar and boil for about five minutes, or until the cranberries have burst their skins and the sauce is a thick, glossy pouring consistency. Keep warm.
For the salad, mix the olive oil, vinegar and some freshly ground black pepper together to make a balanced dressing then toss this with leaves. Scatter the parmesan on top. To serve, garnish with the chives, spoon the cranberry jus around the edge and serve with the salad on the side.
Recipe adapted from Good Food Back