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Sweet and Savory Pork Risotto
Serves 4 |
A symphony of flavors in every bite.
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Ingredients:
| 4 cups bone broth |
| 2 tablespoons olive oil |
| 1 pork tenderloin, sliced thin |
| 1/2 cup sweet onion, diced |
| 2 teaspoons garlic, minced |
| 1 1/2 cup Arborio rice |
| 1 cup white wine |
| 1 cup canned peas, drained |
| 1 tablespoon butter |
| 3 tablespoons black currants |
| 1/4 cup grated Asiago cheese |
| Salt, to taste |
| Ground black pepper, to taste |
Directions:
- Simmer the broth on medium-low heat in a pot.
- In a large saucepan, heat the olive oil on medium-high heat and saute the pork until lightly browned. Add the onion and garlic and cook until translucent.
- Add rice to saucepan and stir until the rice is well coated. Add wine and stir until completely absorbed.
- Add the broth about 1/2 cup at a time, letting broth fully absorb into the rice before adding more. Continue adding the broth until the rice is al dente and has a creamy texture. Remove the pan from heat.
- Add the peas, butter, black currants and Asiago cheese. Stir together gently. Season with salt and pepper and enjoy!
| Main Ingredient: | Shrimp, Rice |
| Course: | Side |
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