Pork and Pea Risotto with Parmesan
Ingredients
- For the Pork
- 300 g pork tenderloin or pork loin, diced into small cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme or Italian seasoning
- For the Risotto
- 1½ cups Arborio rice
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth, warmed
- ½ cup dry white wine (optional, can substitute broth)
- 1 cup frozen peas
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice (optional for brightness)
- Fresh parsley for garnish
Instructions
- For the Pork : Heat olive oil in a skillet over medium-high heat. Season the diced pork with salt, pepper, garlic powder, and thyme. Sear the pork for 5–7 minutes until golden brown and cooked through. Remove from heat and set aside.
- For the Risotto : Heat butter and olive oil in a large pot. Add onion and sauté until translucent. Add garlic and cook for 30 seconds. Stir in Arborio rice and toast for 1 minute. Pour in white wine and cook until absorbed. Begin adding warm broth, one ladle at a time, stirring continuously. Add more broth only when the previous addition is absorbed. After 15 minutes, stir in peas. Continue adding broth until rice is creamy and al dente. Stir in cooked pork, Parmesan cheese, lemon juice, and season to taste. Remove from heat and allow risotto to rest for 2 minutes before serving.