Name: Pork, pine nut & cointreau risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram pork fillets; 1 tablespoon teriyaki marinade; 1 teaspoon finely grated orange rind; 3 clove garlic, crushed; 1 brown onion (200g), chopped finely; 2 cup (400g) arborio rice; 5 cup (1.5l) chicken stock; 1/2 cup (125ml) dry white wine; 2 tablespoon cointreau; 150 gram baby spinach leaves; 2 tablespoon pine nuts, roasted; 2 tablespoon coarsely chopped fresh lemon thyme

Ingredients

500 gram pork fillets

1 tablespoon teriyaki marinade

1 teaspoon finely grated orange rind

3 clove garlic, crushed

1 brown onion (200g), chopped finely

2 cup (400g) arborio rice

5 cup (1.5l) chicken stock

1/2 cup (125ml) dry white wine

2 tablespoon cointreau

150 gram baby spinach leaves

2 tablespoon pine nuts, roasted

2 tablespoon coarsely chopped fresh lemon thyme

Method

1.Preheat oven to 200°C/400°F.

2.Place pork on rack in baking dish; brush with combined marinade and rind. Bake, uncovered, 20 minutes. Cover pork, stand 5 minutes then slice thickly.

3.Meanwhile, cook garlic and onion in heated, oiled large saucepan, stirring, until onion softens. Add rice, stock, wine and liqueur; bring to the boil. Simmer, covered, 15 minutes, stirring halfway through cooking.

4.Remove risotto from heat; stand, covered, 10 minutes. Gently stir in spinach, pine nuts, thyme and pork.

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Ingredients

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