Pork & Semi Dried Tomato Risotto
It's getting colder again and there's nothing better than a bowl of rich risotto to warm you up from the inside out!
35 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
400g SunPork Fresh Foods Pork Tenderloin
100g semi-dried tomatoes in oil, roughly chopped
5 cups chicken stock
2 Tbsp. olive oil
1 brown onion, diced
2 garlic cloves, crushed
1½ cups arborio rice
½ cup white wine
4 Tbsp. tomato paste
1 lemon, zested and juiced
1 truss of cherry tomatoes
20g parmesan, grated
1 sprig fresh basil, leaves torn
How to make it
Preheat fan-forced oven to 180⁰C.
On a lined baking tray, place pork. Brush with oil from semi-dried tomatoes and season with salt and pepper. Place in the oven for 20 mins.
While pork is baking, in a large saucepan, heat stock until simmering, then reduce heat to low.
In a large fry-pan over med. heat add oil and sauté onion and garlic until the onion becomes translucent.
Add rice and white wine and stir for 5 mins, ensuring rice doesn’t stick to the bottom of the pan.
Add stock, one ladle at a time, continuing to stir until the stock is almost absorbed.
Add semi-dried tomatoes and tomato paste and repeat adding stock until the rice has softened, approx. 15-20 mins.
Remove risotto from the stove, stir through 1 Tbsp. lemon juice, lemon zest and season to taste.
Remove pork from the oven and rest for 5 mins. Increase oven temp to 220⁰C and place truss tomatoes in to roast for 5 mins or until blistered. Slice pork diagonally in 2 cm wide pieces.
Arrange sliced pork pieces on top of the risotto, and garnish with oven-roasted truss tomatoes, basil leaves and grated parmesan.