Broccoli and Pork Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 lb. pork loin or chops (fat trimmed and sliced thin)2 tsp. olive oil3 cups broccoli flowerets (cut small)1 medium red bell pepper, chopped (1 cup)2 cloves garlic, finely chopped1 tsp. salt1/4 tsp. red pepper flakes (optional, to taste)1 Tbsp. butter1 med. onion, chopped or 1/2 cup chopped shallot1 cup uncooked long grain rice1/4 cup dry white wine1 cup beef broth1 1/4 cup water2 Tbsp. grated Parmesan cheese
Heat oil in 10 inch skillet on medium-high heat. Saute pork, broccoli, bell pepper, garlic, salt and red pepper flakes (if using) in oil about 4 minutes or until pork is no longer visibly pink and vegetables are crisp-tender. Remove from skillet; keep warm.
Heat margarine in same skillet over medium heat. Cook onion or shallot about 3 minutes. Stir in rice and wine. Cook and stir about 30 seconds or until wine is absorbed. Stir in broth and water. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, or until rice is almost tender and mixture is creamy. Stir in pork mixture; heat until hot. Sprinkle with Parmesan cheese.
Serving Size: makes 5 - 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user PMOWRY1.
Heat margarine in same skillet over medium heat. Cook onion or shallot about 3 minutes. Stir in rice and wine. Cook and stir about 30 seconds or until wine is absorbed. Stir in broth and water. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, or until rice is almost tender and mixture is creamy. Stir in pork mixture; heat until hot. Sprinkle with Parmesan cheese.
Serving Size: makes 5 - 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user PMOWRY1.
Nutritional Info Amount Per Serving
- Calories: 308.9
- Total Fat: 12.9 g
- Cholesterol: 80.9 mg
- Sodium: 755.0 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.6 g
- Protein: 31.6 g
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