Creamy Pork & Leek Risotto
with Parmesan & Lemon
If you haven't tried pork in a risotto before, well, what can we say – you're missing out! Give it a go with this easy baked risotto, also studded with leek, gooey Parmesan and silky salad leaves.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
1
leek
½
lemon
1 packet
pork mince
1 packet
garlic paste
()
1 packet
arborio rice
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 bag
salad leaves
½ bottle
cream
()
1 packet
Grated Parmesan Cheese
()
olive oil
1.5 cup
boiling water
20 g
butter
()
Boil the kettle. Preheat oven to 240°C/220°C fan-forced. Slice leek into rounds. Slice lemon into wedges.
In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince and leek, breaking up mince with a spoon, until just browned, 4-5 minutes.
Add arborio rice, garlic paste and garlic & herb seasoning to the pork and cook, stirring, until fragrant, 1 minute. Remove from heat, then add longlife cream (see ingredients), chicken-style stock powder and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). Season with salt and pepper. Stir to combine.
Transfer risotto mixture to a baking dish. Cover tightly with foil and bake until liquid has been absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
When the risotto is done, stir through the butter, salad leaves, 1/2 the grated Parmesan cheese and a squeeze of lemon juice. Season to taste.
TIP: Add a dash of water to the risotto if it looks a little dry.
Divide creamy pork and leek risotto between bowls. Sprinkle over remaining Parmesan cheese. Serve with any remaining lemon wedges.
