Black-Eyed Peas and Bacon Risotto
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INGREDIENTS 5 cups Chicken Broth
1 small onion, chopped
4 slices bacon, chopped
3 cloves garlic, minced
1/2 teaspoon dried thyme, crushed
1/4 teaspoon crushed red pepper flakes
2 cups Arborio rice
Salt and pepper, to taste
1 (16-ounce) can black-eyed peas, drained and rinsed
2 tablespoons thinly sliced green onions
Diced tomatoesHeat the chicken broth in a saucepan and bring to a boil. Reduce the heat to a gentle simmer.
Meanwhile, cook and stir the onion, bacon, garlic, thyme, and crushed red pepper flakes in a large saucepan over medium heat until the bacon is crips and the onion is tender. Stir in the rice and cook, stirring for 2 minutes, until the rice is coated with the bacon mixture.
Add a ladle of broth and cook gently over low heat, stirring until absorbed. Continue adding the broth, ladle by ladle, until half of the stock is used. Season the rice mixture with salt and pepper, to taste. Add the black-eyed peas.
Continue adding the broth until the risotto is thick, but not sticky. (This will take about 25 minutes and should not be hurried). Stir in the sliced green onion. Mix well, adjust seasonings, if necessary. Garnish with diced tomatoes, if desired.
Makes 6 servings