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Hoppin' John Risotto with Collard Pesto — Recipes from The Kitchn

kept byElyn7071
recipe byThe Kitchn

4 to 5 cups chicken stock, preferably homemade
12 ounces uncooked sweet or hot Italian sausage
1 tablespoon olive oil, plus more as needed
1 cup chopped onion, from about 1/2 large onion
1/2 cup chopped red bell pepper, from about 1/2 large pepper
1/2 cup chopped celery, from about 2 large stalks
1 1/2 cups Arborio, Carnaroli, or Carolina Gold rice (10 ounces)
1/2 cup dry white wine
1 1/2 cups cooked field peas, such as black-eyed peas
1 tablespoon unsalted butter
2 tablespoons finely chopped flat-leaf parsley
1/4 cup finely grated Parmesan cheese, plus more for serving
Kosher salt and ground black pepper, to taste
Collard Pesto, for serving (recipe follows)

Collard Pesto
Makes about 1 1/2 cups
10 ounces small, tender, fresh collards
2 large garlic cloves
2 tablespoons chopped green olives
2 tablespoons chopped oil-packed sundried tomatoes
1/4 cup chopped pecans, lightly toasted
1/4 cup grated Parmesan cheese
1 teaspoon sherry vinegar
6 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon ground black pepper, or to taste
Big pinch of cayenne pepper or crushed red pepper flakes



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