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Hoppin' John Risotto |
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Serves: 4 Print this RecipeHoppin’ John, a Southern dish of black-eyed peas and rice, is traditionally served on New Year’s Day for good luck. This recipe translates the traditional flavors of hoppin’ John into a creamy risotto. The addition of Cheddar cheese complements the spiciness of the sausage and gives the risotto a plush consistency. 1 teaspoon vegetable oil 1 hot sweet Italian sausage (about 3 ounces), finely chopped 1 cup chopped onions, fresh or frozen 1 cup Arborio rice, or packaged risotto 1 teaspoon minced garlic, fresh or jarred organic 3 cups chicken broth Salt and ground black pepper to taste 1 (15-ounce) can blackeyed peas, drained and rinsed 1/2 cup shredded sharp Cheddar cheese Heat the oil in a large saucepan. Add the sausage and onion and cook over medium-high heat until lightly browned. Add the rice and garlic and sauté for a little less than a minute. Add half the broth, reduce the heat so that the broth simmers, cover, and cook until the broth is absorbed, about 10 minutes. Add the remaining broth, the salt, pepper, and black-eyed peas, cover, and cook until the rice is tender but some liquid is still visible, another 5 minutes. Remove from the heat, adjust the seasoning, and stir in the cheese. Serve immediately. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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