HOPPIN' JOHN RISOTTO (PAULA DEEN)
This recipe is from Paula Deen's 2009 Calendar, Random House. Garnish with chopped fresh parsley and crumbled bacon.
Provided by NELady
Categories Rice
Time 40m
Yield 1 risotto, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 342.6, Fat 14, SaturatedFat 6, Cholesterol 24.5, Sodium 992.2, Carbohydrate 39.9, Fiber 2.8, Sugar 1, Protein 9.8
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