Hoppin' John Risotto (Paula Deen)

Name: Hoppin' John Risotto (Paula Deen)
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

12 ingredients

3 steps

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.