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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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