Pork and mushroom risotto

Porc and Mushroom Risotto

Serves: 2 | Prep Time: 10 minutes | Cooking Time: 35 minutes


  • 225g (8 oz) lean porc fillet, cut into thin medallions
  • 1 tsp oil
  • 1 onion, chopped
  • 150g (5 oz) risotto (arborio) rice
  • 50g (2 oz) mixed mushrooms
  • black pepper
  • 100g (4 oz) asparagus
  • rocket leaves
  • 600ml (1 pt) porc stock


  1. Heat 1 tsp oil in a saucepan and fry the porc with the onion and rice for 2-3 minutes.
  2. Add the mixed 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 absorbed. (Add a little more stock if you wish to achieve your desired texture/consistency).
  3. Add the asparagus, roughly broken into large pieces, then top with rocket leaves and serve.

Serving suggestion: serve with a chunk of crusty bread.