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Sweet and Savory Pork Risotto
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Serves 4 |
A symphony of flavors in every bite.
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Ingredients:
4 cups bone broth
2 tablespoons olive oil
1 pork tenderloin, sliced thin
1/2 cup sweet onion, diced
2 teaspoons garlic, minced
1 1/2 cup Arborio rice
1 cup white wine
1 cup canned peas, drained
1 tablespoon butter
3 tablespoons black currants
1/4 cup grated Asiago cheese
Salt, to taste
Ground black pepper, to taste
Directions:
Simmer the broth on medium-low heat in a pot.
In a large saucepan, heat the olive oil on medium-high heat and saute the pork until lightly browned. Add the onion and garlic and cook until translucent.
Add rice to saucepan and stir until the rice is well coated. Add wine and stir until completely absorbed.
Add the broth about 1/2 cup at a time, letting broth fully absorb into the rice before adding more. Continue adding the broth until the rice is al dente and has a creamy texture. Remove the pan from heat.
Add the peas, butter, black currants and Asiago cheese. Stir together gently. Season with salt and pepper and enjoy!
There are so many variations of the classic sandwich. Find a new favorite and share your love for one of the tastiest sandwiches around. View Recipes >
Traditional Irish Recipes for St. Patrick's Day
Enjoy these classic Irish dishes in honor of St. Patrick's Day. There's the traditional Corned Beef & Cabbage, Shepherd's Pie and even Irish Potato Soup. They're hearty, flavorful and easy to make! View Recipes >
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Sweet and Savory Pork Risotto
Serves 4
Ingredients:
4 cups bone broth
2 tablespoons olive oil
1 pork tenderloin, sliced thin
1/2 cup sweet onion, diced
2 teaspoons garlic, minced
1 1/2 cup Arborio rice
1 cup white wine
1 cup canned peas, drained
1 tablespoon butter
3 tablespoons black currants
1/4 cup grated Asiago cheese
Salt, to taste
Ground black pepper, to taste
Directions:
Simmer the broth on medium-low heat in a pot.
In a large saucepan, heat the olive oil on medium-high heat and saute the pork until lightly browned. Add the onion and garlic and cook until translucent.
Add rice to saucepan and stir until the rice is well coated. Add wine and stir until completely absorbed.
Add the broth about 1/2 cup at a time, letting broth fully absorb into the rice before adding more. Continue adding the broth until the rice is al dente and has a creamy texture. Remove the pan from heat.
Add the peas, butter, black currants and Asiago cheese. Stir together gently. Season with salt and pepper and enjoy!
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