One-Pot Pork & Parmesan Risotto
with Chives & Pear Salad- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
If you don't have time for standing at the stove stirring, this baked risotto is for you! With pork mince, veggies and mushrooms, it all comes together in the oven for a comforting bowl that feels like no work at all.
Ingredients
1 bag
soffritto mix
1 packet
sliced mushrooms
1 packet
pork mince
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy.)
1 packet
chicken stock pot
1
pear
1 bag
chives
1 bag
mixed salad leaves
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
Nan's special seasoning
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
2 cup
boiling water
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 220°C/200°C fan-forced. • Heat a large ovenproof saucepan over medium-high heat with a drizzle of olive oil. • Cook soffritto mix and sliced mushrooms, stirring occasionally, until softened, 4-5 minutes. • Add pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
• To saucepan, add arborio rice and Nan's special seasoning and cook until fragrant, 1 minute. • Remove from heat, then stir in chicken stock pot and the boiling water (2 cups for 2 people / 4 cups for 4 people). • Cover with lid or tightly with foil. Bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes.
• When risotto has 5 minutes remaining, thinly slice pear into wedges. • Thinly slice chives. • In a medium bowl, combine pear, mixed salad leaves and a drizzle of vinegar and olive oil. • Toss to combine and season.
• To risotto, stir in Parmesan cheese and light cooking cream until combined. Season with salt and pepper. • Divide one-pot pork and Parmesan risotto between bowls. Sprinkle over chopped chives. • Serve with pear salad. Enjoy!
