Porc and Mushroom Risotto


 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


  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.


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


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


Cooking Skills

  • WeighingWeighing
  • MeasuringMeasuring
  • Slice, Dice, ChopSlice, Dice, Chop
  • FryingFrying
  • Time-keepingTime-keeping
  • StylingStyling

Porc and Mushroom Risotto

Porc and Mushroom Risotto

Lefel sgiliau:
Low - Medium
Amser y rysait:
30 munud

Download (English / Cym)

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.


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