Let me start off by saying that the risotto part of this recipe was a happy accident. The sauce came from the popular Oh She Glows food blog's
Quick & Dirty Cheeze Sauce though
(non-dairy milk, nutritional yeast, a little flour, Dijon mustard, and garlic powder), which I had made before. When I discovered, this time, that I had quinoa and ancient grains blend in the cupboard instead of pasta, I decided to power through.
I improvised again by throwing some frozen spinach into the cheeze sauce after adding all of its standard ingredients
—you know, for more nutrients. However, I learned from previous experience that sauce will absorb almost entirely into spinach if mixed too well, so I placed a large pot lid over the spinach for a few minutes to help soften and cook it without blending the sauce itself any further.
When the quinoa blend was finished (water absorbed and the grains cooled off a minute), I added the sauce with the spinach and
—voila!—it became risotto. Fun, right? Also delicious.
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