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Hoppin' John Risotto With Collard Pesto

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Hoppin' John Risotto With Collard Pesto

Ingredients

  • 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
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Published 2014-09-09 12:30:43 (2 years ago).

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