Hoppin' John Risotto (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from Paula Deen's 2009 Calendar, Random House. Garnish with chopped fresh parsley and crumbled bacon. Ingredients:
1/4 cup butter |
1/2 cup chopped onion |
1/2 cup chopped celery |
2 garlic cloves, minced |
2 cups arborio rice |
3/4 cup white wine |
1 (15 1/2 ounce) can black-eyed peas, drained and rinsed |
1 (32 ounce) box chicken broth, warmed |
1 (14 ounce) can chicken broth, warmed |
1 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
8 slices bacon, cooked and crumbled |
Directions:
1. 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
2. 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.
3. Garnish with fresh parsley and crumbled bacon, if desired. Serve immediately.
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