Hoppin’ John Risotto

Cook and set aside the bacon.

In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic and cook for 3-5 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-eyes peas. Add 1/2 cup warm chicken broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining chicken broth, ½ cup at a time, allowing liquid to be absorbed after each addition, stirring constantly.

Remove from heat, and stir in salt, crushed red pepper, and part of bacon. Serve immediately. Garnish with fresh parsley and remainder of bacon crumbles.

NOTE: This is in the Paula Dean cooking magazine for March/April 2008. It is exactly half the given recipe and it was our entrée for dinner. I served it in pasta bowls and we didn’t need anything else, although if you want to eat more, a salad and bread would be all you would need.

I did use chardonnay which I buy at Publix in a 4-pak for cooking. And the peas, once rinsed and drained, weighed 9 oz. I put in 4.5 oz but next time will just add the whole can.