recipes

Porc and Mushroom Risotto

Time 0:30

ingredients

  •  225g (8 oz) lean porc fillet, cut into thin medallions
  • 1 tsp oil1 onion, chopped
  • 150g (5 oz) Risotto (arborio) rice
  • 50g (2 oz) mixed mushrooms
  • Black pepper
  • 100g (4 oz) asparagus
  • Rocket leaves
  • 600ml (1 pt) porc stock made with reduced salt cube

Equipment

  • Chopping board (for raw meat)
  • Sharp knife
  • Chopping board (for vegetables)
  • Wooden spoon
  • Measuring jug
  • Serving dish
  1. Heat the oil in a saucepan and fry the porc with the onion and rice for 2-3 minutes.
  2. Add the mixed mushrooms and stock and bring to the boil; season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock if you wish to achieve your desired texture/consistency).
  3. Add the asparagus, roughly broken into large pieces, then top with rocket leaves and serve.

Facts

Did you know fully trimmed lean porc like the pork fillet/ tenderloin actually only contains 4g of fat per 100g of meat.

Lean pork is a good choice for the risotto as it makes a healthy balanced meal. Lean pork only contains 4g of fat per 100g of meat.