Huntersville Hoppin' John Risotto
Huntersville Hoppin' John Risotto is a delicious Mecklenburg cuisine dish that combines the flavors of traditional Hoppin' John with creamy risotto. This recipe is perfect for a hearty and satisfying meal.
Ingredients
- 1 cup Arborio rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can black-eyed peas, drained and rinsed
- 4 cups chicken or vegetable broth
- 1/2 cup diced ham
- 1/2 teaspoon thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
- Add the Arborio rice to the pot and stir to coat with the oil. Cook for 2-3 minutes until the rice is lightly toasted.
- Pour in 1 cup of broth and stir until the liquid is absorbed. Continue adding the broth, 1 cup at a time, stirring frequently, until the rice is creamy and tender, about 20 minutes.
- Stir in the black-eyed peas, diced ham, thyme, and smoked paprika. Cook for an additional 5 minutes, adding more broth if needed to reach the desired consistency.
- Season with salt and pepper to taste. If using, stir in the Parmesan cheese until melted and creamy.
- Remove from heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 10g
Supplies
Large pot Stirring spoon Measuring cups and spoons
Tools
Cutting board Knife Grater (if using Parmesan cheese)
Serving suggestions
Serve the Huntersville Hoppin' John Risotto with a side of steamed greens and a glass of sweet tea for a complete Mecklenburg-inspired meal.
Tips & tricks
For a vegetarian version, simply omit the ham and use vegetable broth instead of chicken broth.
Cost
$15