When we traveled to Portugal last year, we ate so much good food.
One of the dishes was a vegetable risotto the restaurant was able to make vegan-friendly by omitting the cheese and butter. Perhaps a cardinal sin in making risotto, but they obliged. One bite in and recipe inspiration was born.
This vegan, gluten-free, oil-free risotto is made with 8 ingredients in 30 minutes from start to finish!