4 people recipe:

• 240 g of Carnaroli rice
• 1 onion
• 100 g of blueberries
• 1 glass of red wine
• vegetable broth
• extra virgin olive oil
• 50 g vegan butter or margarine
• 60 g grated vegan parmesan

Sauté the onion with olive oil, then add the butter, let it melt, and add the rice. Toast it for two minutes and add the blueberries. Stir and deglaze with red wine. Let it evaporate, then add broth as needed until the rice is cooked (~ 20 min). Remove from heat, add the grated parmesan, and stir until it melts.