goji berry risottoIngredients

  • 1 cup goji berries
  • 1 tbsp water
  • 1/4 cup extra virgin olive oil
  • 1/2 cup shallots
  • 2 cups arborio rice
  • 1/4 cup white wine
  • 1 bay leaf
  • 8 cups vegetable stock or water, hot
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup Parmesan, grated


  1. Puree goji berries with 1 tbsp water until smooth.
  2. In a large pot over medium heat, add olive oil and shallots.
  3. Sweat until shallots are translucent and fragrant.
  4. Add rice, and stir, until rice is beginning to toast.
  5. Add white wine.
  6. Stir, until wine is cooked off and absorbed by the rice.
  7. Add bay leaf, and begin adding hot vegetable stock 1 cup at a time, stirring constantly.
  8. As each cup of stock is absorbed by the rice, add another cup.
  9. Continue until rice is cooked through, creamy, and slightly al dente, about 30 minutes.
  10. To finish, add goji berry puree, lemon juice, parsley and Parmesan.
  11. Serve immediately.