Hoppin' John Risotto with Collard Pesto
- 4 to 5 cups chicken stock, preferably homemade
- 12 ounces uncooked sweet or hot Italian sausage
- 1 tablespoon olive oil, plus more as needed
- 1 cup chopped onion, from about 1/2 large onion
- 1/2 cup chopped red bell pepper, 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 cooked field peas, such as black-eyed peas
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped flat-leaf parsley
- 1/4 cup finely grated Parmesan cheese, plus more for serving
- Kosher salt and ground black pepper, to taste
- Collard Pesto, for serving (recipe follows)
- 10 ounces small, tender, fresh collards
- 2 large garlic cloves
- 2 tablespoons chopped green olives
- 2 tablespoons chopped oil-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
- Big pinch of cayenne pepper or crushed red pepper flakes
- Produce
- Celery (1/2 cup)
- Collards, small tender fresh (10 ounces)
- Field peas, cooked (1 1/2 cups)
- Flat-leaf parsley (2 tablespoons)
- Onion (1 cup)
- Pecans, lightly toasted (1/4 cup)
- Red bell pepper (1/2 cup)
- Tomatoes, oil-packed sundried (2 tablespoons)
- Meat
- Italian sausage, sweet or hot (12 ounces)
- Canned Goods
- Chicken stock (4 cups)
- Condiments
- Collard pesto (1)
- Green olives (2 tablespoons)
- Sherry vinegar (1 teaspoon)
- Cooking & Baking
- Black pepper, ground (1/4 teaspoon)
- Cayenne pepper or crushed red pepper flakes (1 Big pinch)
- Garlic cloves, large (2)
- Kosher salt (1/2 teaspoon)
- Kosher salt and ground black pepper (1)
- Olive oil (1 tablespoon)
- Olive oil, extra-virgin (6 tablespoons)
- Dairy
- Butter, unsalted (1 tablespoon)
- Parmesan cheese (1/4 cup)
- Parmesan cheese, grated (1/4 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
- Other
- 1 1/2 cups Arborio, Carnaroli, or Carolina Gold rice (10 ounces)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published December 31, 2012 (1 month ago).
73 people saved this recipe.
