Bacon/ Andouille/ Black Eyed Peas Recipe
Risotto
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Chop the bacon and Andouille sausage. Rinse the black-eyed peas if using canned.
- 2
Cook the Bacon and Sausage
In a large skillet or pot, heat olive oil over medium heat. Add the bacon and cook until crispy. Add the Andouille sausage and cook for another 5 minutes until browned.
- 3
- 4
Add Rice
Stir in the Arborio rice, cooking for 1-2 minutes until the rice is slightly toasted.
- 5
Add Broth Gradually
Pour in the chicken broth, one cup at a time, stirring continuously. Allow the liquid to absorb before adding more. This should take about 20 minutes.
- 6
Incorporate Black-Eyed Peas
Once the rice is creamy and al dente, fold in the black-eyed peas. Cook for an additional 5 minutes.
- 7
Finish the Risotto
Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Remove from heat.
- 8
Garnish and Serve
Serve the risotto hot, garnished with fresh parsley.
