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Skinny Pork and Mushroom Risotto
3 / 5
Lean Pork fillet
225g (8oz) Lean Pork fillet, cut into think medallions
5mlsp (1tsp) Oil
1 Onion, chopped
150g (5oz) Arborio risotto rice
50g (2oz) Mixed Mushrooms, sliced
600ml (1pt) Stock
100g (4oz) Asparagus, broken into pieces
Handful of rocket leaves
Heat the oil in a saucepan and fry the sliced pork fillet with the onion and risotto rice for 2-3 minutes.
Add the 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 is absorbed. Add a little more stock if you wish, to achieve your desired texture/consistency.
Add the asparagus, top with rocket leaves and serve with a chunk of crusty bread.
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