Pork Risotto
Indulge in the comforting decadence of Pork Risotto, an irresistible fusion of creamy arborio rice and tender, seared pork loin. This rich, Italian-inspired dish combines layers of flavor from sautéed onions, garlic, and a splash of dry white wine, while a slow infusion of warm chicken or vegetable stock creates a velvety texture. Finished with a touch of grated Parmesan, fragrant thyme, and a hint of lemon zest, every bite is an elegant balance of hearty and fresh. Perfect for a cozy dinner or impressive dinner party entrée, this one-pot recipe is surprisingly easy to master in under an hour. Garnish with fresh parsley for a pop of color and serve this creamy pork risotto piping hot for an unforgettable meal.
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Recipe Information
Ingredients
- 450 grams boneless pork loin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 300 grams arborio rice
- 120 milliliters dry white wine
- 1 liter chicken or vegetable stock, warmed
- 60 grams parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
Instructions
Pat the pork loin dry with paper towels and season both sides with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork for 3-4 minutes on each side, until golden brown and cooked through. Remove from the pan, let rest for 5 minutes, then slice into thin strips.
In a large heavy-bottomed pot, heat the remaining olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the arborio rice to the pot and cook, stirring frequently, for 2-3 minutes, ensuring each grain is coated with the oil and butter mixture.
Pour in the white wine and stir constantly until the wine is mostly absorbed by the rice, about 1-2 minutes.
Begin adding the warm stock, one ladleful (about 120ml) at a time, stirring often and allowing the liquid to be absorbed before adding more. Repeat this process until the rice is creamy and tender, about 20-25 minutes.
When the rice is almost done, stir in the cooked pork slices, grated parmesan cheese, fresh thyme leaves, lemon zest, and the remaining butter. Mix until everything is well incorporated and the risotto is creamy.
Season to taste with additional salt and pepper if necessary.
Serve the pork risotto immediately, garnished with fresh parsley. Enjoy!
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 7266 mg | 316% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.3 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 875 mg | 67% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2584 mg | 55% | |
*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.
