Porc, mushroom and asparagus risotto

  • Prep time 10 mins
  • Cook time 35 mins
  • Serves 2


  • 225g lean porc fillet, cut into thin medallions
  • 1 tsp oil
  • 1 onion, chopped
  • 150g arborio risotto rice
  • 50g mixed mushrooms
  • black pepper
  • 100g asparagus, roughly broken into large pieces
  • rocket leaves
  • 600ml porc stock


  1. Heat the 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 needed to achieve your desired texture/consistency).
  3. Add the asparagus then top with rocket leaves and serve with a chunk of crusty bread.
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