Pork Risotto Recipes

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PORK RISOTTO



Pork Risotto image

Rice layered with a pork and tomato sauce and cheddar cheese. Posted by request from the "American Gothic Cookbook".

Provided by Lorac

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb fresh pork, cubed
2 onions, chopped
1 (1 lb) can tomatoes
1 cup celery, chopped
1 (3 ounce) can sliced mushrooms
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup uncooked rice
1 1/2 cups grated cheddar cheese (1/2 pound)

Steps:

  • Preheat oven to 350°F.
  • Brown pork in a frying pan and set aside.
  • Add onions to the pan and saute until golden,.
  • Stir in tomatoes, celery, mushrooms, sugar, salt and pepper.
  • Layer half of the meat mixture into a 3 quart casserole.
  • Top with half the rice, then half the cheese.
  • Repeat with the remaining ingredients.
  • Bake covered for 1 1/2 to 2 hours until meat is tender and liquid is absorbed.

Nutrition Facts : Calories 372.6, Fat 17, SaturatedFat 8.6, Cholesterol 94.6, Sodium 626.8, Carbohydrate 22.3, Fiber 2.1, Sugar 5.7, Protein 31.8

PORK TENDERLOIN RISOTTO BAKE



Pork Tenderloin Risotto Bake image

Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times. From Canadian Living Magazine.

Provided by Irmgard

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
3 cups mixed mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups arborio rice
4 cups chicken stock
3/4 cup white wine
1 cup frozen peas
3/4 cup parmesan cheese
2 pork tenderloin, 1-1/2 pounds total
1 teaspoon dried rosemary, crumbled
2 cups fresh breadcrumbs
1/4 cup pine nuts, toasted
2 tablespoons fresh parsley, chopped
3 tablespoons butter, melted

Steps:

  • In a large saucepan, heat 1 tablespoons of the oil over medium heat.
  • Fry the onion, garlic, mushrooms and 1/4 teaspoons each of the salt and pepper, stirring occasionally, until softened and the mushroom liquid is evaporated, about 5 minutes.
  • Add the rice and stir to coat the grains.
  • Add the stock and wine and bring to a boil.
  • Cover and reduce the heat to low; cook, stirring once, until the rice is almost tender, about 10 minutes.
  • Add the peas and parmesan cheese.
  • Scrape into a 13" x 9" baking dish.
  • Meanwhile, cut the pork into 2" thick slices.
  • With a meat mallet, pound to 1/4" thickness. Sprinkle both sides with rosemary and the remaining salt and pepper.
  • In a skillet, heat the remaining oil over medium-high heat and brown the pork.
  • Arrange on top of the risotto.
  • To make the topping, stir together the bread crumbs, pine nuts and parsley, then drizzle with the butter, tossing to combine.
  • Sprinkle over the pork.
  • Cover with foil and bake in a 375 degree F oven for 20 minutes.
  • Uncover and bake until the topping is golden, about 10 minutes.

Nutrition Facts : Calories 438.7, Fat 15.5, SaturatedFat 5.6, Cholesterol 23.3, Sodium 589.5, Carbohydrate 56.8, Fiber 3.8, Sugar 5.1, Protein 13.5

GARLICKY PORK AND MUSHROOM RISOTTO



Garlicky Pork and Mushroom Risotto image

I won't kid you: this is no "fast-n-e-z" risotto recipe, but one that is well worth the effort. Italian comfort food at its best! So pour yourself a nice glass of wine (perhaps the one you are using in the recipe) while you're in the kitchen and enjoy yourself while creating this gift of love :) Preparation time does not include time to chill pork before slicing.

Provided by FlemishMinx

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

250 g lean pork (thick boneless pork chops, for example)
50 g unsalted butter
2 tablespoons olive oil, divided
1 garlic clove, flattened but still in one piece
1 onion, finely chopped
3 garlic cloves, finely minced
225 g uncooked arborio rice
1 1/4 liters water
2 chicken bouillon cubes (low sodium, if possible)
1/2 cup cream
1/2 cup dry white wine (suitable for drinking)
1/8 teaspoon paprika
50 g finely grated parmesan cheese (the good stuff)
500 g fresh mushrooms, thinly sliced
1/2 cup parsley, finely chopped
pepper

Steps:

  • Slice the pork AGAINST the grain as thinly as possible;.
  • if using un-frozen pork, place it in the freezer beforehand for 30 minutes to one hour which will make this much easier (if using pre-frozen pork, simply slice it before it is completely thawed).
  • Heat 1 TBS of the olive oil in a heavy-bottomed soup pan (I use a non-stick one), and when it is hot, add the flattened garlic clove.
  • Fry the garlic till it is browned, then remove and discard.
  • Add the pork slices and quickly stir-fry till completely cooked through (just a few minutes); remove and set aside.
  • Heat the butter and remaining olive oil in the pan.
  • Add the onion and minced garlic and saute just until the garlic becomes fragrant.
  • Add in the rice and mix well to coat the grains with the oil.
  • While doing this, bring the water with chicken bouillon cubes added to a boil in a large pot, then reduce to a low simmer.
  • Using a one-cup ladle, add enough of the simmering broth just to cover the rice, adjusting the heat under the rice so that it is at a low simmer.
  • As the rice absorbs this liquid, add another ladleful of the simmering broth to the rice, stirring as needed and repeatedly adding more broth just as the previous amount is absorbed by the rice (but never allowing the rice to go completely dry); this process will take 30-45 minutes, but can't be rushed.
  • After the last of the bouillon is absorbed, the rice will be cooked and creamy in consistency.
  • Add in the cream, wine, paprika and cheese and mix well.
  • Add in the mushrooms, parsley and pork slices, again mixing well.
  • Allow to simmer an additional 2-3 minutes, to heat everything through and till the mushrooms just begin to wilt but not cook.
  • Add pepper if needed, then serve immediately.

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