Porc and Mushroom Risotto

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

Method

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.

Equipment

• Chopping board (for raw meat)
• Sharp knife
• Chopping board (for vegetables)
• Wooden spoon
• Measuring jug
• Serving dish

Facts

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

  

Cooking Skills

• Weighing
• Measuring
• Slice, Dice, Chop
• Frying
• Time-keeping
• Styling