HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Creamy Pork Risotto
Easy Creamy Pork Risotto

Easy Creamy Pork Risotto

with Lemon & Parmesan

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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 rounds of carrot, gooey Parmesan and silky baby spinach.

Tags:Quick Prep

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 packet

pork mince

1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

1 packet

arborio rice

1 sachet

garlic & herb seasoning

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

½ bottle



1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

1.5 cup

boiling water

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4215 kJ
Fat48.5 g
of which saturates28 g
Carbohydrate99 g
of which sugars9 g
Protein40.7 g
Sodium2046 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. Thinly slice carrot into rounds. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook pork mince and carrot, breaking mince up with a spoon, until just browned, 4-5 minutes.


• Add arborio rice, garlic paste and garlic & herb seasoning to pork and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add longlife cream (see ingredients), chicken-style stock powder and 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 risotto is done, stir through butter, baby spinach leaves, 1/2 the grated Parmesan cheese and a squeeze of lemon juice, then season.

TIP: Add a dash of water to the risotto if it looks a little dry.


• Divide creamy pork risotto between bowls. • Sprinkle over remaining Parmesan cheese. Serve with any remaining lemon wedges.