Name: Pork and thyme risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram pork fillets; 1 tablespoon teriyaki marinade; 2 teaspoon finely grated orange rind; cooking-oil spray; 2 clove garlic, crushed; 1 brown onion (150g), chopped finely; 1 1/3 cup (260g) arborio rice; 3 cup (750ml) chicken stock; 150 gram baby spinach leaves; 2 tablespoon coarsely chopped fresh lemon thyme

Ingredients

500 gram pork fillets

1 tablespoon teriyaki marinade

2 teaspoon finely grated orange rind

cooking-oil spray

2 clove garlic, crushed

1 brown onion (150g), chopped finely

1 1/3 cup (260g) arborio rice

3 cup (750ml) chicken stock

150 gram baby spinach leaves

2 tablespoon coarsely chopped fresh lemon thyme

Method

1.Combine pork with marinade and rind in a small bowl; toss pork to coat.

2.Lightly spray a large saucepan with oil; cook garlic and onion, stirring, over medium heat, for 5 minutes or until onion softens. Add rice and stock, bring to the boil. Reduce heat; simmer, covered, for 15 minutes, stirring halfway through cooking. Remove from heat; cover.

3.Meanwhile, lightly spray a heated non-stick frying pan with oil; cook pork, over medium heat, turning occasionally, for 8 minutes or until browned all over and cooked as desired. Cover; rest for 5 minutes, then slice thinly.

4.Gently stir spinach, thyme and pork into rice mixture. Sprinkle risotto with extra thyme before serving, if you like.

Substitute pork with chicken. This recipe is best made just before serving.
Note

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Ingredients

Method

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