Soultalian: A combination of Soul and Italian

Black-Eyed Peas and Bacon Risotto

5 cups of chicken broth
1 small onion, chopped
4 slices of bacon, chopped
3 cloves of garlic, minced
1/2 teaspoon of dried thyme, crushed
1/4 teaspoon of crushed red pepper
2 cups of Arborio rice
Salt and pepper to taste
1 - 16 ounce can of black-eyed peas, drained and rinsed
2 tablespoons of thinly sliced green onions
diced tomatoes 

Instructions:

Heat the chicken broth in a saucepan and bring to a boil. Reduce the heat to a gentle simmer. Meanwhile, cook and stir the onion, bacon, garlic, thyme and crushed red pepper in a large saucepan over medium heat until the bacon is crisp and the onion tender. Stir in the rice and cook, stirring for 2 minutes until the rice is coated in the bacon mixture. Add a ladle of broth and cook gently over low heat, stirring until absorbed. Continue adding the broth, ladle by ladle, until half of the stock is used. Season the rice mixture with salt and pepper to taste. Add the black eyed peas. Continue adding the broth until the risotto is thick, but not sticky. This will take about 25 minutes and should not be hurried. Stir in the sliced green onion. Mix well, and adjust seasonings, if necessary. Garnish with diced tomatoes if desired. Makes 6 servings.