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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Pat the pork loin dry with paper towels and season both sides with salt and pepper.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

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.

Step 6

Pour in the white wine and stir constantly until the wine is mostly absorbed by the rice, about 1-2 minutes.

Step 7

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.

Step 8

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.

Step 9

Season to taste with additional salt and pepper if necessary.

Step 10

Serve the pork risotto immediately, garnished with fresh parsley. Enjoy!

Nutrition Facts

Serving size	(2133.3g)

Amount per serving	% Daily Value*
Calories	2521.5

Total Fat 150.2g	0%
Saturated Fat 55.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 477.5mg	0%
Sodium 7266.2mg	0%
Total Carbohydrate 106.5g	0%
Dietary Fiber 4.2g	0%
Total Sugars 8.3g
Protein 161.2g	0%

Vitamin D 0IU	0%
Calcium 874.9mg	0%
Iron 6.3mg	0%
Potassium 2583.9mg	0%

*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.

Source of Calories

Fat: 55.8%

Protein: 26.6%

Carbs: 17.6%