Hoppin' John Risotto

Ingredients: 

• 1/4 cup butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 cloves of garlic, minced
• 2 cups Arborio rice
• 3/4 cup white wine
• 1 (15.5 ounce) can black-eyed peas, drained and rinsed
• 1 (32 ounce) box PLUS 1 (14 ounce) can chicken broth, warmed
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 8 slices bacon, cooked and crumbled

Garnish: chopped fresh parsley and bacon crumbles


In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook 5 minutes or until tender. 
Stir in rice. 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-eyed peas.
Add 1 cup warm chicken broth; cook, stirring constantly, until liquid is absorbed.
Repeat procedure with remaining chicken broth, 1 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 bacon.
Serve immediately.
Garnish with fresh parsley and bacon crumbles.