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Main mealMain CourseBalancedPork€€

One-Pan Pork Risotto

Name: One-Pan Pork Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, raw; 1 tbsp Oil, olive, extra virgin; 1 medium Onions, yellow, raw; 2 medium Peppers, bell, red, raw; 1 medium Carrots, mature, raw; 100 g Peas, green, frozen, cooked, boiled, drained, without salt; 1 clove Garlic, raw; 1 pinch Salt, table, iodized; 1 piece Spices, bay leaf; 250 g ARBORIO RICE, ARBORIO; 750 ml Soup, SWANSON, vegetable broth; 15 g Butter, stick, unsalted; 20 g Cheese, parmesan, grated; 5 g Parsley, fresh

Juicy and tasty one-pan pork risotto with bell pepper, carrot and peas for an easy lunch.

Prep time15 min

Cook time25 min

Total time40 min

Servings4

Recipe

For the meat and vegetables

Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, raw500 gOil, olive, extra virgin1 tbspOnions, yellow, raw1 mediumPeppers, bell, red, raw2 mediumCarrots, mature, raw1 mediumPeas, green, frozen, cooked, boiled, drained, without salt100 gGarlic, raw1 cloveSalt, table, iodized1 pinchSpices, bay leaf1 piece

For the rice

ARBORIO RICE, ARBORIO250 gSoup, SWANSON, vegetable broth750 mlButter, stick, unsalted15 gCheese, parmesan, grated20 gParsley, fresh5 g

Large deep pan with lidKnifeCutting boardWooden spoonKitchen scale

Per servingTotal

Calories:560 kcal2240 kcal

Protein:37 g148 g

Carbohydrates:59 g236 g

Fiber:3.4 g13.6 g

Water:386.6 ml1546.4 ml

Fat:17 g68 g

Micronutrients

Sugar:7 g28.1 g

Saturated fat:8.8 g35.2 g

Cholesterol:89.9 mg359.5 mg

Sodium:805.6 mg3222.4 mg

Potassium:707.3 mg2829 mg

Calcium:92 mg367.9 mg

Iron:2.5 mg9.8 mg

Magnesium:46.5 mg186 mg

Zinc:4.6 mg18.3 mg

Phosphorus:326.8 mg1307 mg

Vitamin C:84.9 mg339.6 mg

Vitamin A:318.6 µg1274.5 µg

Vitamin D:0.9 µg3.6 µg

Vitamin B12:1.2 µg4.9 µg

Instructions

1Cut the pork into even, small cubes and pat it dry with a paper towel.
2Heat 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.
3Add 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.
4Add 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.
5Return the browned pork and its juices to the pan, add the frozen peas and bay leaf, then pour in the warm stock over everything.
6Stir 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).
7Remove 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.
8Cover the pan and let it rest for 2 minutes. Before serving, sprinkle the dish with freshly chopped parsley and serve warm.

Nutritional benefits

Thanks to the high protein content in the pork and the fiber in the vegetables, this dish supports the maintenance of muscle mass and provides a long-lasting feeling of fullness.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.