“if we concentrate on our relationship to Him [God] as our Master, we should no longer begin each day with thoughts of comfort, joy or blessing. our first thought should be ‘i belong to the Master.’… the one thing He commands us as His branches is to bear fruit. live to bless others, to testify of the life and love there is in Jesus. in faith and obedience to give your whole life to that which Jesus chose us and appointed us to – fruit-bearing.”
– andrew murray
andrew murray and risotto.
it couldn’t be anything but a good morning.
did you know you can get protein and even iron from things that are not a dead animal? true story.
i know, its shocking.
i’ll allow you time to recover.
so today i made risotto. unlike normal risotto though, i used unrefined, protein-filled steel-cut oats. i’m such a smarty.
normal risottos are made using a delicate, pillowy white rice called arborio. this is all well and good, unless you’re not eating meat with your meal.
steel-cut oats, unlike the well-known “oatmeal” are a less refined form of the oat, they are high in fiber, protein, and all sorts of other forms of goodness.
and so my morning begins.
sweet potatoes make the world so much better. you’ll come to realize this if you hang around me for very long.
and then kale! oh, i love kale! kale is where we’re getting our iron, vitamin k and even some calcium from.
take that “got milk?” people.
calcium in your greens. it’s there. i promise.
sweet potato risotto with kale
(adapted from Fit Pregnancy)
you will need…
– approximately 6 cups of vegetable broth
– 3 medium organic sweet potatoes, diced
– 1 small yellow onion, thinly sliced
– 2 TBSP butter, divided
– 2 TBSP olive oil, divided (*note, to make this vegan you could use
4 TBSP olive oil in place of butter)
– 1 1/2 cups of steel-cut oats
– 1 cup of shredded sharp cheddar cheese (again, to go vegan omit
– 1 good-sized bunch of kale chopped, stems removed
you could use more or less if you’d like)
– 4 cloves of garlic, crushed
– sage to taste
bring the vegetable broth to a simmer in a large pot over medium heat. all the ingredients will end up in the pot eventually, so keep this in mind when selecting pot size.
meanwhile, melt 1 TBSP of the butter in a medium skillet, add olive oil and heat. add onion and saute until light brown. add in sweet potato, toss till covered and let cook for 10-15 minutes, until the potatoes begin to soften. stir occasionally.
add oats. stir continually until the oats become fragrant and “nutty” – about five minutes.
traditionally, broth is then added to the skillet slowly, allowing all moisture to be absorbed before more is added. this is really time consuming and boring. i find that dumping all the ingredients into the pot and allowing them to simmer over medium-low heat for 45 minutes works just as well. your choice at this point which route you take, but either way, combine the veggie-oat mixture with the broth.
while the risotto simmers, melt the other TBSP of butter in a medium skillet, add olive oil and heat. toss the kale and crushed garlic in the skillet. kale cooks quickly, so this only takes about two minutes.
stir in cheese until completely melted just before serving.
serve risotto warm with a nice little pile of kale on top.