Okay, I know, another vegetarian recipe. Honestly, I swear there’s no agenda behind this meat-free spree. These last three recipes have been an accurate representation of how I’ve been eating lately and how I like to eat in the aftermath of the holiday season. After a parade of mashed potatoes and roast beasts of all sorts, I tend to retreat into a more legume, bean, and vegetable-heavy way of life. It’s the return to sanity my body seems to crave. Although this need for sanity does nothing to allay my Toblerone cravings…but that’s beside the point. The point is this Blistered Poblano White Bean Soup is nothing more than business as usual as far as January is concerned.
Guys, I know I say this about all of my recipes but today’s Shrimp Bisque Risotto is so. damn. good! Like so good! I ate it for three straight days and I was sad when it was gone. That never happens to me because when it comes to food cravings, I have the attention span of a gnat. I took a huge risk making this risotto because I knew I’d be on the hook to eat the whole thing. Bae does not do seafood, so when it came to leftovers, it was either me or the compost. Needless to say, the compost did not see a grain of this Shrimp Bisque Risotto.