Hoppin' John Risotto with Collard Pesto
yield: 8
total time: 85 minutes
4.3 Stars (27 reviews)
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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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