One-Pan Pork Risotto

Cut the pork into even, small cubes and pat it dry with a paper towel.

Heat olive oil in a large deep pan over medium-high heat. Add the pork, season with salt and pepper, and sauté for 5 to 6 minutes until nicely browned on all sides. Transfer the browned meat to a plate.

Add the chopped onion, red bell pepper and carrot to the same pan. Sauté for 4 to 5 minutes over medium heat until the vegetables soften slightly.

Add the chopped garlic and sauté for 1 minute until fragrant. Then add the dry rice to the pan and, stirring constantly, toast it for 2 minutes until the grains become translucent.

Return the browned pork and its juices to the pan, add the frozen peas and bay leaf, then pour in the warm stock over everything.

Stir the contents well, reduce the heat to low, cover the pan with a lid and simmer slowly for 15 to 18 minutes (or until the rice has absorbed the liquid and is tender al dente).

Remove the pan from the heat, discard the bay leaf, and gently stir the butter and grated Parmesan into the risotto for a perfectly creamy texture.

Cover the pan and let it rest for 2 minutes. Before serving, sprinkle the dish with freshly chopped parsley and serve warm.