Skinny Pork and Mushroom Risotto

Current rating:
3 / 5
Your rating:
Suitable cuts:
Lean Pork fillet
2 people
Cooking Time:
35 minutes
  • 225g (8oz) Lean Pork fillet, cut into think medallions
  • 5mlsp (1tsp) Oil
  • 1 Onion, chopped
  • 150g (5oz) Arborio risotto rice
  • 50g (2oz) Mixed Mushrooms, sliced
  • 600ml (1pt) Stock
  • Black pepper
  • 100g (4oz) Asparagus, broken into pieces
  • Handful of rocket leaves
Heat the oil in a saucepan and fry the sliced pork fillet with the onion and risotto rice for 2-3 minutes.

Add the mushrooms and stock and bring to the boil. Season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid is absorbed. Add a little more stock if you wish, to achieve your desired texture/consistency.

Add the asparagus, top with rocket leaves and serve with a chunk of crusty bread.