More years ago than I care ta remember, I learnt how to make risotto. Ever'body was gittin' all a tither 'bout this fancy dish that come all the way from the country of Italy. Well, I did taste that risotto an' what come ta mind from the start was that folks was gittin' all excited about some kind o' fancy white rice with just a tad o' spices that was turnin' inta nothin' but a pan o' mush.

But if'n y'all know me by now, you kin bet I was payin' attention. I shure did take to the idear of makin' risotto, but it had ta be fur better than that. Why, that fancy white rice weren't much good fer ya. It had no fiber ta speak of an' not much anythin' else.

So I let the idear set a spell 'till I come up with some mighty fine risotto fixins' that's got goodness in ever' bite. Now I'm feelin' good 'bout my own Aunt Nettie risotto that's cooked up with a heap o' chopped vegetables, some brown rice or pearl barley, an' even some healthy greens that's loaded with fiber an' plenty o' vitamins.

I knows in my heart that after fillin' yer belly with my recipe, y'all gonna come away from the table feelin' mighty chipper an' a little perkier than when y'all set down. An' if'n there's some extra dollars ta spare from yer paycheck, why them li'l chopped pistachios sprinkled on the top is the mighty speshul.

I hopes you'll take ta this recipe right quick 'cause it's a whole meal in jes one big skillet, so ya don't need ta go messin' up ever' pot in yer kitchen fer this dinner. What is important, is ta spend some time cuttiin' up a giant size salad with lots o' veggie fixin's ta start yer meal. Then bring on that Goodness Gracious Sweet Potato Risotto fer a plate o' Aunt Nettie style country eats.

Yield: 6 servings

1 1/2 pounds (675g) yams, peeled and cut into bite-size pieces
3 medium zucchinis, cut into bite-size pieces
1 large onion, chopped
1/2 red bell pepper, diced
2 to 3 garlic cloves, minced
3 to 6 cups (.75 to 1.5 liters) water, divided

3 cups (720 ml) chopped fresh kale or collard greens
1 1/2 cups (360 ml) short-grain brown rice or 1 cup (240 ml) pearl barley
1 1/2 cups (360 ml) cooked edamame or garbanzos, rinsed and drained
3/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon ground cinnamon
1/4 teaspoon pepper

1 to 3 teaspoons fresh lemon juice
1 1/4 teaspoon salt

1/2 cup (120 ml) raw or roasted pistachios, coarsely chopped (optional)

1. In a large, deep skillet combine the yams, zucchini, onion, red bell pepper, garlic, and 1 cup (240 ml) of the water and bring to a boil over high heat. Reduce the heat to medium-high and cook about 2 minutes, stirring frequently.
2. Add the chopped kale, brown rice, garbanzos, thyme, marjoram, cinnamon, pepper, and 1 cup (240 ml) of the remaining water and cook, stirring frequently, until the water begins to evaporate. Add 1/2 cup (120 ml) of the remaining water and, again, cook until the water starts to evaporate. Continue cooking and adding water, 1/2 cup (120 ml) at a time, until the rice is softened and the sweet potatoes are fork tender. The cooking time may take up to 50 to 60 minutes.
3. Season with lemon juice and salt to create tasty risotto and top each serving with a generous sprinkle of chopped pistachios.

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.