Preheat the oven to 180ºC/Gas Mark 4. Place the vegetables in a roasting tin with sea salt and black pepper, rosemary and thyme, then bake for 30 minutes.
Heat the dairy-free spread in a pan, then add the onions and herbs and fry until soft and translucent.
Add the garlic to the pan and cook for another couple of minutes. Add the lemon juice and balsamic vinegar.
Add the risotto rice and stir for another minute. Add the wine to the pan and stir until most the liquid has been absorbed.
Gradually add the stock to the risotto and stir constantly until all most all of the liquid has been absorbed and the rice is cooked, around 20 minutes.
Add a tbsp of Bonsan almond crème and stir it in to make a creamy consistency.
Add the roasted vegetables and stir everything together until mixed well. Season to taste.
Garnish with chives and serve with a side salad.