Melt the butter in a pan on a medium heat. Add the risotto rice and stir into the melted butter
Add 200ml of the almond milk to the pan along with the vanilla extract and caster sugar. Let the mixture simmer and begin to reduce for about 5 minutes
Turn up the heat, added the rest of the almond milk and the coconut cream and let it bubble away for about 15 minutes while continuing to stir
Add the goji berries and stir for a few minutes
Finally take the risotto off the heat, add the dark chocolate and stir in