Garlicky Pork and Mushroom Risotto
Indulge in the comforting decadence of Garlicky Pork and Mushroom Risotto, a creamy, restaurant-worthy dish you can master at home. This recipe combines tender, bite-sized pieces of seared pork chops with earthy button mushrooms, perfectly toasted Arborio rice, and a rich infusion of garlic, onions, and dry white wine. The risotto achieves its signature velvety texture by carefully ladling warm chicken stock into the rice, allowing it to slowly absorb the flavors. Finished with a generous swirl of Parmesan, butter, and a sprinkle of fresh parsley, this savory one-pan meal is as satisfying as it is flavorful. Serve this garlicky risotto with a garnish of sautéed mushrooms and extra cheese for a hearty, crowd-pleasing dinner in under an hour. Perfect for cozy evenings or impressing guests, this recipe is a true celebration of comfort food at its finest.
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Recipe Information
Ingredients
- 200 grams Boneless pork chops
- 1 cup Arborio rice
- 200 grams Button mushrooms
- 4 Garlic cloves
- 1 medium Yellow onion
- 4 cups Chicken stock
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup Grated Parmesan
- 1 tablespoon Fresh parsley
- 0.5 cup Dry white wine
- to taste Salt
- to taste Black pepper
Instructions
Heat the chicken stock in a small saucepan over low heat, keeping it warm but not boiling.
Finely mince the garlic, dice the onion, thinly slice the mushrooms, and cut the pork chops into bite-sized pieces.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Season the pork pieces with salt and pepper, then sear until golden brown on all sides. Remove and set aside.
Reduce the heat slightly and add another tablespoon of olive oil to the same skillet. Sauté the garlic and onions until softened and fragrant, about 2-3 minutes.
Add the sliced mushrooms to the skillet. Cook until they release their juices and become tender, about 5 minutes. Remove half of the sautéed mushrooms and set aside for garnish.
Stir the Arborio rice into the skillet and toast for 2 minutes, ensuring each grain is coated in the oil and juices.
Pour in the white wine, stirring constantly until fully absorbed.
Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. Repeat this process until the rice is creamy and cooked al dente, about 20-25 minutes.
Halfway through the stock-adding process, return the seared pork pieces to the skillet to cook through.
Once the risotto is cooked, remove it from heat and stir in the butter, grated Parmesan, and chopped parsley. Adjust seasoning with additional salt and pepper, if needed.
Serve the risotto in bowls, garnished with the reserved sautéed mushrooms and a sprinkle of extra Parmesan.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 14.4 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 644 mg | 50% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1856 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
