Pork Mushroom and Asparagus Risotto

Ingredients

• 225g lean pork fillet, cut into thin medallions
• 1 tsp oil
• 1 onion, chopped
• 150g arborio risotto rice
• 50g mixed mushrooms
• black pepper
• 100g asparagus, roughly broken into large pieces
• rocket leaves
• 600ml pork or ham stock

Recipe Information

• Serves – 2
• Prep Time - 10 mins
• Cooking Time – 35 mins

Method

1. Heat the oil in a saucepan and fry the pork with the onion and rice for 2-3 minutes.
2. Add the mixed mushrooms and stock and bring to the boil; season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock if needed to achieve your desired texture/consistency).
3. Add the asparagus then top with rocket leaves and serve with a chunk of crusty bread.