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Hoppin' John Risotto with Collard Pesto

yield: 8 total time: 85 minutes
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Ingredients

  • 5 cups chicken stock preferably homemade
  • 12 ounces hot Italian sausage or uncooked sweet
  • 1 tablespoon olive oil plus more as needed
  • 1 cup chopped onion from about 1/2 large onion
  • 1/2 cup red bell pepper chopped, from about 1/2 large pepper
  • 1/2 cup chopped celery from about 2 large stalks
  • 1 1/2 cups arborio Carnaroli, or Carolina Gold rice, 10 ounces
  • 1/2 cup dry white wine
  • 1 1/2 cups field peas cooked, such as black-eyed peas
  • 1 tablespoon unsalted butter
  • 2 tablespoons flat-leaf parsley finely chopped
  • 1/4 cup grated Parmesan cheese finely, plus more for serving
  • 10 ounces collards small, tender, fresh
  • 2 large garlic cloves
  • 2 tablespoons green olives chopped
  • 2 tablespoons oil chopped, packed sundried tomatoes
  • 1/4 cup chopped pecans lightly toasted
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon sherry vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon ground black pepper or to taste

Nutrition

  • Calories : 590 calories
  • Carbohydrate : 44 grams
  • Cholesterol : 45 milligrams
  • Fat : 36 grams
  • Fiber : 4 grams
  • Protein : 18 grams
  • SaturatedFat : 9 grams
  • Sodium : 810 milligrams
  • Sugar : 6 grams
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Thank you for visiting our website. Hope you enjoy Hoppin' John Risotto with Collard Pesto above. You can see more 16 creamy italian sausage collard recipe from food network Unleash your inner chef! to get more great cooking ideas.

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