Don’t let Gordon Ramsey scare ya, risotto is pretty darn easy and cheap too! This version is naturally gluten free, vegan and low sodium too!

I paired it with my super easy crockpot beans for a full meal!

Be sure to watch my video for more tips and fun!

Ingredients:

• 2 knobs vegan butter
• 2 large yellow onions, thinly sliced
• 2 cups rice
• 2 quarts low sodium vegetable broth
• 1-2 tbsp vegan parm (I used FYH grated)
• Black pepper and garlic powder to taste

Directions:

1. In a large pot on the stove, add a knob of vegan butter and the onions to caramelize
2. Once those are done, take them out and set aside. In the same pan, toast the rice for a couple minutes
3. Heat up the veggie broth in another pot on a different burner and start adding a ladle at a time to the rice pot
4. Stir the rice until the liquid is absorbed and then add another ladle to the rice and stir. Repeat this until all of the veggie broth is gone
5. Then add the second knob of vegan butter and then some vegan Parmesan, black pepper and garlic powder to your liking
6. Enjoy!