Rustic Pork & Baby Broccoli Risotto
with Lemon & Parmesan- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
If you haven’t tried pork in a risotto before, well, what can we say - you’re missing out! Give it a go with this easy baked risotto, also studded with baby broccoli, gooey Parmesan and silky salad leaves. Add a squeeze of lemon and dinner is served! Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
arborio rice
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1 packet
Baby Spinach Leaves
2
Garlic
250 g
Pork Mince
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Garlic & Herb Seasoning
1
Lemon
1 sachet
Vegetable Stock Pot
1
Baby Broccoli
Not included in your delivery
1 drizzle
olive oil
1.5 cup
boiling water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 220°C/200°C fan-forced.
• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
• Slice lemon into wedges.
• Roughly chop baby spinach leaves. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. Add pork mince
and baby broccoli and cook, breaking up with a spoon, until just browned,
4-5 minutes.
TIP: For best results, drain the oil from the pan before adding the risotto rice.
• Add risotto rice, garlic and garlic & herb seasoning to the pan and cook, stirring
until fragrant, 1 minute.
• Remove from the heat, then add light cooking cream, stock concentrate, the
boiling water (see ingredients) and a pinch of salt and pepper.
• Stir to combine, then transfer the risotto mixture to a baking dish.
• Cover tightly with foil and bake until the liquid has been absorbed and rice is
‘al dente’, 24-28 minutes.
TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.
• Stir through half the Parmesan cheese, a squeeze of lemon juice, the butter,
baby spinach leaves and season to taste with salt and pepper.
TIP: Add a splash of water to the risotto if it looks a little dry.
• Divide rustic pork and baby broccoli risotto between bowls.
• Sprinkle over the remaining Parmesan cheese.
• Serve with any remaining lemon wedges. Enjoy!
