Hoppin’ Gianni Risotto

Name: Hoppin’ Gianni Risotto
Prep time: 4 min
Cook time: 4 min
Total time: 4 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter (replace with more olive oil if going for vegan); 473 milliliters blackeyed peas, drained and rinsed if using canned; 2 cloves garlic. minced; 79 milliliters heavy cream (optional); 1 juice and zest of lemon; 1 Tbsp olive oil; 118 milliliters grated Parmesan (optional); 355 milliliters arborio or carnaroli rice; 1 teaspoon rosemary, crushed; 1 teaspoons salt (possibly more to taste; adjust at the end); 1 bunch Swiss chard, kale, or other hearty greens, de-stemmed (if it has a thick stem) and chopped; I like to do a chiffonade-style with the chard; 1 teaspoons thyme; 1 quart vegetable stock; 79 milliliters white wine; 1 large yellow onion, diced

The recipe Hoppin’ Gianni Risotto is ready in around 4 minutes and is definitely an excellent gluten free option for lovers of Mediterranean food. This recipe makes 4 servings with 598 calories, 18g of protein, and 21g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of blackeyed peas, salt, carnaroli rice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It works well as a rather inexpensive main course.