Hoppin John Risotto Paula Deen
Experience Southern comfort with a gourmet twist in Paula Deen’s Hoppin’ John Risotto, a soul-warming dish that transforms the classic Hoppin’ John into an elegant risotto. This creamy, flavor-packed recipe combines tender Arborio rice simmered in chicken broth with iconic Southern ingredients like black-eyed peas, crumbled bacon, and earthy collard greens. A splash of dry white wine elevates the dish, while Parmesan cheese adds a rich, savory finish. Topped with fresh scallions for a pop of color and brightness, this one-pan meal is perfect for celebrations, weeknight dinners, or as a nod to tradition with a refined flair. Whether you’re seeking a New Year’s good-luck dish or a comforting meal, this Hoppin’ John Risotto blends Southern tradition with Italian technique seamlessly.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 6 cups Chicken broth
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 0.5 cup Dry white wine
- 1 cup Cooked black-eyed peas (drained and rinsed if canned)
- 4 slices Cooked bacon, crumbled
- 2 cups Collard greens, finely chopped
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Scallions, thinly sliced
Instructions
In a medium saucepan, heat the chicken broth over low heat. Keep it warm but not boiling.
In a large skillet or heavy-bottomed pot, melt the butter with the olive oil over medium heat.
Add the chopped onion to the skillet and cook for about 4-5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Stir in the Arborio rice, ensuring it is fully coated in the butter and oil mixture. Toast the rice for 2-3 minutes, stirring constantly.
Pour in the white wine and stir continuously until it is fully absorbed by the rice.
Add 1 ladleful (about 1/2 cup) of warm chicken broth to the rice, stirring constantly until it is absorbed. Repeat this process, adding 1 ladleful of broth at a time, until the rice is tender and creamy, about 20-25 minutes in total.
Once the rice has reached the desired consistency, stir in the black-eyed peas, crumbled bacon, and chopped collard greens. Cook for 3-4 minutes until the greens are wilted and everything is heated through.
Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
Divide the risotto among serving plates and garnish with thinly sliced scallions. Serve immediately.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.2 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 227 mg | 17% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
