Hoppin' John Risotto (Paula Deen)

Recipe by NELady
READY IN: 40mins
SERVES: 10-12
YIELD: 1 risotto
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic, and cook for 5 minutes, or until tender. Stir in rice and cook, stirring frequently, for 5 minutes, or until lightly browned. Stir in wine; cook until wine is absorbed, stirring frequently. Reduce heat to medium low, and stir in black-eyed peas. Add 1 cup warm chicken broth; cook, stirring constantly, until liquid is absorbed
  • Repeat procedure with remaining chicken broth, 1 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Remove from heat and stir in salt, crushed red pepper flakes, and bacon.
  • Garnish with fresh parsley and crumbled bacon, if desired. Serve immediately.
Advertisement