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
- Heat the oil in a saucepan and fry the porc with the onion and rice for 2-3 minutes.
- 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).
- 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
Porc and Mushroom Risotto
- Lefel sgiliau:
- Low - Medium
- Amser y rysait:
- 30 munud
Top tips
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.
Nutrition
Each serving provides:
Energy 2209 KJ
522 calories
Fat 14g
Of which saturates 2.3g
Carbohydrates 73g
Of which sugars 7g
Fibre 4.7g
Protein 34g
Salt 3g
Iron 2.3g
Zinc 4.1g