Vegan Risotto made with Steel Cut Oats

This is my husband's favorite vegan dish.  The whole house smells great when we make this one...

Made this last night for dinner and doubled up on the sweet potatoes and spinach. 
Came out darker than usual, but oh so tasty... 
(I ended up having some for breakfast.  It was THAT good.)

This recipe comes from Cookies and Kate.  She is a great resource.

INGREDIENTS

• 1 medium red onion, chopped
• 1 teaspoon salt, divided, more to taste
• Pinch of red pepper flakes
• 4 cloves garlic, pressed or minced
• 1 ½ cups Steel-Cut Oats
• 2 cups spinach
• 6 cups water            
• ¾ cup nutritional yeast (we refer to this as "nooch" in our household")
• 2 tablespoons of vegan butter (OPTIONAL)
• 1 tablespoon lemon juice (OPTIONAL)
• 2 sweet potatoes, peeled and diced into cubes (OPTIONAL)

INSTRUCTIONS

1. In a medium pot, cover bottom with a small layer of water and cook the onion, potatoes, ½ teaspoon of the salt, and the red pepper flakes. Cook, stirring often, until the onion is translucent and the butternut is mostly tender, about 8 to 10 minutes.  Add more water as needed.
2. Add the garlic and stir to combine. Add the oats and kale (or spinach) and cook, stirring often, until the kale has mostly wilted, about 2 minutes.  Cook, while stirring, for another 1 to 2 minutes.
3. Add the water and remaining ½ teaspoon salt. Raise the heat to high and bring the mixture to a simmer, stirring occasionally. Once simmering, reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is very creamy and thick (see photos), about 20 to 30 minutes. As time goes on, you might need to stir more frequently and reduce the heat to prevent scorching the bottom.
4. Remove the pot from the heat and stir in the nutritional yeast, butter, lemon juice and several twists of black pepper. Let the risotto rest for 5 minutes before serving. 
5. Once you’re ready to serve, season generously with additional salt (I usually add at least ¼ teaspoon), and black pepper. Add an extra squeeze of lemon juice if it needs an extra boost of flavor. Divide into bowls and serve.

Here is the original recipe.

Modifications from the original:

• I eliminated the oil.  
• Skip the wine.
• Original uses parmesan cheese.  Urp. No. Not vegan.
• You can choose butternut squash in place of sweet potatoes.
• The original recipe calls for kale.  I use spinach instead.