110g pork fillet (tenderloin)
1 garlic clove
1 small leek
1 reduced salt vegetable or pork stock cube
1x5ml spoon olive oil
110g risotto rice
1 x 5ml spoon dried herbs
85g frozen peas
2x15ml spoon Parmesan cheese, optional
Red chopping board, sharp knife, chopping board, 2 x small bowls, garlic crusher, vegetable knife, measuring jug, large saucepan with a lid, wooden spoon, grater.
1. Trim and cut the pork fillet (tenderloin) into thin slices. Use a red board and thoroughly wash and dry your hands after touching the raw meat.
2. Prepare the vegetables:
- peel and crush the garlic clove;
- wash the leek, top and tail and slice thinly.
3. Dissolve the stock cube in a jug with 500ml (18floz) of boiling water.
4. Heat the oil in a large saucepan over a moderate heat, add the pork slices, garlic and leeks and cook until lightly browned.
5. Add the rice and dried herbs, stir well and then add most of the stock. Keep a little stock in reserve to add later if necessary.
6. Place the lid on the pan and simmer for 15 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
7. Add the remaining stock to the pan if necessary.
8. Grate the Parmesan cheese, if using, and scatter over the risotto.
- Cook the rice until it is ‘al dente’, which means firm to the bite or ‘to the tooth’ in Italian
- Try adding different ingredients, such as chorizo or bacon instead of the pork; grated courgette, grated beetroot or mushrooms instead of the peas.
- Try different dried herbs, such as mint or basil.
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