Artichoke Risotto With Turnip Scallops

In a frying pan gently cook the shallot and garlic until soft but not coloured.

Add the rice and cook until all grains are coated. Now add finely diced Jerusalem artichoke and sliced mushrooms, sage and white wine, cook until the wine evaporates. Add the stock a ladle at a time until the rice is al denté.

Toss in cubes of chilled plant based spread and vegan parmesan.

For the turnip scallops, peel the turnips and slice to the thickness of a scallop, then using a cutter, cut out disks.

Pan fry in vegan butter until browned and cook through with vegetable stock.

For the leeks, cut into julienne and fry in oil at 150*c until crisp but still maintaining a green colour.

To serve, divide the risotto between serving bowls, top with the turnip scallops, crispy leeks and a little vegan parmesan. Finish with some extra virgin olive oil.