- Heat the oil in a saucepan and fry the porc with the onion and rice for 2-3 minutes.
- 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).
- Add the asparagus then top with rocket leaves and serve with a chunk of crusty bread.
Porc, mushroom and asparagus risotto
- Prep time 10 mins
- Cook time 35 mins
- Serves 2
Ingredients
- 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