Pork loin and mushroom risotto
Allergens:
Ingredients for 5 portions
Calculate portions
Round grain steamed rice
0.5 kg
White stock
1.5 l
Frozen peas
0.125 kg
Marinated pork loin
0.15 kg
Onion
0.1 kg
Bell pepper
0.15 kg
Natural mushrooms
0.15 kg
Cream
0.1 l
Grated cheese
0.025 kg
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.
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