Creamy Vegan Caramelized Onion Risotto

In a wide, heavy-bottomed saucepan, heat 2 tablespoons olive oil and 1 tablespoon vegan butter over medium heat.

Add the thinly sliced onions and reduce heat to medium-low. Add a pinch of salt halfway through cooking.

Cook the onions for about 15 minutes, stirring occasionally until golden brown and sweet smelling. If onions are drying out, add a few tablespoons of water to the pan and adjust the heat. Set aside when done.

In the same saucepan, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and sauté until softened, about 1 minute.

Stir in the minced garlic and fry for another 2 minutes. If needed, add a splash of water to prevent browning.

Add the risotto rice to the onions and garlic and cook, stirring, for about 1 minute.

In a separate medium saucepan, warm the vegetable stock until simmering and keep it over low heat.

Gradually ladle the hot vegetable stock into the risotto, just enough to cover the rice. Stir frequently and let the rice absorb the stock before adding more. Continue for about 20 minutes, until rice is al dente.

In a small bowl or jar, mix the plant-based milk, cornstarch, nutritional yeast, and lemon juice until smooth.

Add the red pepper flakes and caramelized onions to the risotto, and stir to combine. Season with salt and black pepper to taste.

Lower the heat and pour in the milk mixture, stirring constantly until the risotto becomes creamy.