I told you a week or so ago (okay, it could have been last year, I have no idea) that I had become intrigued by the fact that people the world over eat some form of porridge and that they have it for lunch and dinner. Let me tell you what time of year is a good time for porridge for lunch and dinner – the time where it’s starting to give you lots of reason to believe that this winter may just well be as cold as the last, when leaves are crunching under foot (and blasting by in 40 mph gusts), and you’re digging in your sock drawer for that special pair you actually slip over other socks when things are really bad (just me?). I am a fan, a convert, and a chilly advocate of savory porridge.
Our last porridge attempt was polenta, because I knew the mediterranean leaning would make it more approachable for my crew. This time I decided to go a little more full-on porridge by using oats. In this preparation an ‘oats risotto.’ Let me confess right here that pretty much anything with ‘risotto’ in the title will get my interest, add oats to it and I’m downright intrigued. This particular oats risotto had mushrooms, walnuts and leeks. The original recipe can be found on this little treasure trove for those trying to increase their plant-based intake (or decrease their other), Meatless Monday. Continue reading