I have used oat milk as it has a nice creamy flavour and is not as heavy as regular milk – if you want to make it fully vegan, use a vegan white chocolate. And it is not as sweet as you might think.

Heat the milk first. Make the risotto in the usual manner adding the lemon zest with the first quantity of milk. I have found you need a bit more oat milk that you would regular milk but add a little extra if you have used it all and find the rice still a little too al dente.

Remove from heat and stir in the chopped chestnuts, cranberries and half the white chocolate which will enrich the mixture.

Once plated, grate on the rest of the chocolate, a little grated nutmeg and if you have some for a festive finish some gold dust powder.