Red Beans & Risotto Recipe
trinity, corn chow chow, bitter greens, charred scallion vinaigrette, hot sauce, cornbread crumble
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Vinaigrette
In a blender, combine scallions, olive oil, vinegar, salt, and pepper. Blend until smooth and set aside.
Sauté the Trinity
In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion, bell pepper, and celery (the 'trinity') and sauté until softened, about 5-7 minutes.
Cook the Risotto
Add the Arborio rice to the pot and stir for a minute. Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed. Continue until the rice is creamy and al dente, about 18-20 minutes.
Add Red Beans and Greens
Stir in the cooked red beans and shredded bitter greens into the risotto. Cook for an additional 5 minutes until heated through. Season with salt and pepper to taste.
Crumble the cornbread into small pieces and toast lightly in a dry pan over medium heat until golden brown.
Serve the Dish
Plate the risotto, drizzle with the charred scallion vinaigrette, sprinkle with cornbread crumble, and add a dash of hot sauce if desired.
