Hoppin' John Risotto with Collard Pesto

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