Pork and mushroom risotto

Pork and Mushroom Risotto

Serves: 2

Cooking Time: 35 mins


  • Lean pork fillet
  • Oil
  • Onion
  • Risotto rice
  • Mixed mushrooms
  • Stock
  • Black pepper
  • Asparagus
  • Rocket leaves


  1. Heat 5ml (1tsp) oil in a saucepan and fry 225g (8oz) lean pork fillet, cut into thin medallion slices with 1 onion, chopped and 150g (5oz) risotto (Arborio) rice for 2-3 minutes.
  2. Add 50g (2oz) mixed mushrooms, 600ml (1pt) pork stock, and bring to the boil, season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock if you wish to achieve your desired
  3. texture/consistency.)
  4. Add 100g (4oz) asparagus, roughly broken into large pieces, top with rocket leaves and serve.

Serving Suggestion: With a chunk of crusty bread if you need to.