Hoppin’ Risotto John

or Debris Risotto: clearing out the last of the week’s leftovers and coming up with a lunch that didn’t require leaving the house.
hoppin_risotto

  • 1/2 an onion, finely chopped
  • 1 Tbs olive oil
  • 3 strips bacon, chopped
  • 2 Tbs leftover pork chop sauce
  • Splash of white wine
  • 2 cups cooked short-grain rice
  • 1 cup grated Parmesan cheese
  • 1 cup cooked black-eyed peas

Sautee onion and bacon in olive oil until bacon is browned. Add sauce and wine, bring to a boil, then add rice and stir until heated. Add cheese and stir until melted and well-mixed, then stir in peas and continue cooking until heated through (I microwaved the peas to speed up the process).

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