This Hoppin John Risotto is a modern take on the iconic Southern dish of rice and black-eyed peas.
Hoppin John Risotto
Makes 10 to 12 servings
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- 1 (32-ounce) carton chicken broth
- 1 (14-ounce) can chicken broth
- ¼ cup butter
- ½ cup chopped onion
- ½ cup chopped celery
- 2 cloves garlic, minced
- 2 cups Arborio rice
- ¾ cup white wine
- 1 (15.5-ounce) can black-eyed peas, drained and rinsed
- 1 teaspoon salt
- ½ teaspoon crushed red pepper
- 9 slices bacon, cooked, crumbled, and divided
- Garnish: chopped fresh parsley
- In a large saucepan, bring all chicken broth to a boil over medium heat; reduce heat to low, and keep hot.
- In a Dutch oven saucepan, melt butter over medium heat. Add onion, celery, and garlic; 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 hot chicken broth, 1 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Remove from heat, and stir in salt and crushed red pepper. Reserve 1 tablespoon crumbled bacon; stir remaining crumbled bacon into risotto. Sprinkle reserved 1 tablespoon crumbled bacon over risotto, and garnish with parsley, if desired. Serve immediately.
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