Again with the theme of wintry dinners... I'd like to mention again that it is in the 80's here in NC. Last week it was a little chillier- maybe 60's. So we are eating a little heavily this week - and we'll switch to lighter, springier meals next week. Whatever, food is food.
Anyway, I had bookmarked THIS recipe, adapted from the Vegan Yum Yum cookbook, on Oh She Glows way back in December (I know, about a million years ago). But my cooking hadn't been going very well back then and I am just catching up on old recipes now.
Angela updated the recipe just recently, adding some of the cheese sauce from the Butternut Squash Mac and Cheeze for added creaminess and awesomeness. Well, since I planned on making the mac and cheese I figured I may as well go all of the way and make the risotto also! I didn't have any barley, as the original recipe calls for, but I had everything else. I also added in about 2 cups of baby spinach for green-ness. It turned out great- so creamy and delicious!
Check out the ultra creamy recipe HERE.
Now I have to pretend I have been working all morning and get some stuff done!
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