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Recipe: Black Eyed Pea Risotto With Bacon and Southern Greens

11:34 AM, Jan. 27, 2011 |
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Black Eyed Pea Risotto With Bacon and Southern Greens

The perfect snack while watching the Super Bowl: Here's TV super-chef Guy Fiori's recipe for Black Eyed Pea Risotto With Bacon and Southern Greens.

Ingredients:

Risotto

8 ounces dried black-eyed peas, soaked and cooked

2 Tbs. olive oil

3 Tbs. butter

1 cup yellow onion, diced

2 celery stalks, diced

1 Tbs. fresh jalapeno pepper, seeded and diced

1 tsp. fresh serrano chile, seeded and diced

1 tsp. garlic, minced

2 cups arborio rice

2 quarts chicken stock, hot

3 Tbs. Parmesan cheese, freshly grated

Kosher salt and fresh cracked pepper to taste

Southern Greens

6 slices center-cut bacon, cooked and cut into ½-inch pieces, 2 Tbs. bacon fat reserved

3 cups Swiss chard (about 1 bunch), cleaned and sliced crosswise into ¾-inch ribbons

3 cups collard greens (about 1 bunch), cleaned and sliced crosswise into ¾-inch ribbons

4 Tbs. red-wine vinegar, plus 1 Tbs. for “dressing”

1 tsp. lemon zest

Salt and freshly cracked pepper, to taste

2 Tbs. good quality extra-virgin olive oil for “dressing”

1 Tbs. Parmesan cheese

To prepare black-eyed peas: Use quick-soak method by placing peas in large pot of water, bringing to a full boil and boiling for 3 minutes. Let sit while preparing risotto.

To prepare risotto: In a large Dutch oven, heat olive oil and 1 Tbs. butter; add onions, celery and peppers. When translucent and just starting to caramelize, add in garlic and sauté briefly. Add in arborio rice and sauté, stirring frequently to coat kernels with the oil, for 2 minutes. Slowly start adding in the hot chicken stock, 1 cup at a time, stirring constantly on medium-low heat. Continue this method until chicken stock remaining is about 1 cup, and check rice’s consistency — it should be creamy with a tiny bit of resistance to the grain. Turn off heat. Drain peas well and slowly fold into risotto, adding the 2 Tbs. of remaining butter, Parmesan cheese, and salt and pepper to taste. If risotto is too thick, gently stir in the remaining chicken stock to desired consistency.

To prepare greens: Heat reserved bacon fat in sauté pan; stir in both greens. When almost wilted, add in 4 Tbs. vinegar; when wilted, add in bacon, zest and salt and pepper to taste.

Place risotto on serving platter(s) and top with the Southern greens. Dress with reserved Tbs. of vinegar and the extra-virgin olive oil; sprinkle with Parmesan cheese.

Yield: 10 servings

Per serving: 382 calories, 47 g carbohydrates, 13 g protein, 16 g fat (5 g saturated fat), 20 mg cholesterol, 7 g dietary fiber, 238 mg sodium