Black-eyed pea risotto with smoked bacon and Swiss chard from Bobby Flay Cooks American: Great Regional Recipes With Sizzling New Flavors by Bobby Flay and Julia Moskin

  • bay leaves
  • Swiss chard
  • Arborio rice
  • chicken stock
  • black-eyed peas
  • hot sauce
  • smoked bacon
  • EYB Comments

    Can substitute pigeon peas.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pigeon peas.

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