Potato Risotto - HAPPY VEG

Ingredients

• 3 Tbsp. Unsalted Butter, divided
• 2 Tbsp. EVOO
• 1/2 Tsp. Red Pepper Flakes
• Few sprigs Fresh Thyme
• 3 cloves Garlic, crushed & minced
• 1 Small Yellow Onion, finely diced
• 2 Russet Potatoes, peeled & cut in to approximately 1/2" cubes (Approx. 4 C)
• 2/3 C White Wine (I used Pinot)
• 1 L PC Brand Plant-Based Chik'n Broth
• 1/2 C Extra Old White Cheddar, shredded
• 1/4 C Grana Padano, finely shredded
• 2 Tbsp. Fresh Parsley, chopped