Hoppin' John Risotto (paula Deen)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

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 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

Recipe

• 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
• 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.
• garnish with fresh parsley and crumbled bacon, if desired. serve immediately.