Pork loin and mushroom risotto

50 min
Type of dish: Meats, Rices, Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
White stock 1.5 l
Frozen peas 0.125 kg
Marinated pork loin 0.15 kg
Leek 0.5 ud
Carrots 0.1 kg
Onion 0.1 kg
Bell pepper 0.15 kg
Natural mushrooms 0.15 kg
Cream 0.1 l
Grated cheese 0.025 kg
See Recipe
Water 1.5 l
Bones 0.45 kg
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.75 ud
Elaboration
  • Prepare a white stock.
  • Chop the onion, the carrot, the leeks into brunoise and fry to soften.
  • Chop the marinated pork loin and add to the softened vegetables.
  • Cut the sweet pepper into strips and cook in some oil.
  • Sauté the sliced mushrooms.
  • Boil the peas.

For the rice:

  • Mix the rice with a little oil to cover the grains
  • Add the vegetables, pork, peppers, mushrooms and peas.
  • Cover with two and a half parts of white stock for each rice part, and cook in the oven or on the stove for about fifteen minutes.
  • Shaking the pan slightly during cooking.
  • Add the Parmesan cheese just before removing from the heat.
  • Add more stock if needed.
Nutritional information (1 portion)
Energy
670.26
kcal
Carbohydrates
106.79
g
Proteins
24.39
g
Lipids
12.96
g
Fiber 17.64 g
Saturates 6.72 g
Monounsaturated fatty acids 2.74 g
Polyunsaturated fatty acids 1.19 g
Cholesterol 44.4 mg
Calcium 340.01 mg
Iron 5.33 mg
Zinc 2.23 mg
Vitamin A 898.61 ug
Vitamin C 92.18 g
Folic acid 281.4 ug
Salt (Sodium) 406.55 mg
Sugars 27.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.