Print

Hoppin’ John Risotto

plate with Hoppin' John Risotto

5 from 6 reviews

Arborio rice from RiceSelect provides the foundation for a creative risotto version of the Southern classic dish, Hoppin’ John. Onions, collard greens, bacon, black eyed peas and cheese combine for layers of delicious flavor.

Scale

Ingredients

For the skillet:

To cook the rice:

Instructions

  1. Cook the bacon: Coat a large skillet with oil spray and heat on medium. Add the 4 strips of bacon when the skillet is hot. Cook until cooked to a crispy brown, about 10 minutes, turning occasionally. When the bacon is cooked to your liking, remove to a plate with a paper towel on it to absorb the excess grease. Pour the extra grease from the skillet into an empty can, leaving a bit of the bacon bits and grease in the pan for flavor. When the bacon has cooled, break it up into bite sized bits and reserve to finish the dish.
  2. Sauté onion and pepper: Add the olive oil to the skillet used for the bacon, heat on medium low. Add the onion, cook until softened, about 5 minutes. Stir in the bell pepper, cook for another 5 minutes. Add the garlic and cook for another minute.
  3. Add the collard greens: Stir the collard greens into the skillet in 2 or 3 batches. These bulky greens take up a lot of space until they start to cook down. After you have added all the greens, stir in 1/2 cup of chicken broth, salt, paprika and dried thyme. Cover, and simmer on medium low for about 10 minutes. Stir in the black-eyed peas, cover the skillet, and cook for another 10 minutes. Keep warm until the rice is ready to add to the skillet.
  4. Cook the rice: After adding the greens to the skillet, add the 2 cups chicken broth and the water to a large pot. Bring to a boil, the add the RiceSelect Arborio Rice to the water. Cook the rice for 15 to 18 minutes until just tender. When the rice is done, drain it in a colander that doesn’t have very big holes.
  5. Mix up the risotto: After the arborio rice has cooked and been drained, stir the rice into the skillet with the collard green mixture along with the remaining 1/2 cup of chicken broth and the bacon bits. Cook for about 3 minutes to let the flavors meld, then stir in the cheese, scallions and honey if using. Give the cheese 1 or 2 minutes to let it melt, then you are ready to plate and enjoy your Hoppin’ John Risotto with RiceSelect!

Notes

Keywords: arborio rice, hoppin' john, creative risotto recipes, RiceSelect Arborio Rice

Recipe Card powered by