This hearty family meal is budget-friendly and easy to make – Perfect!
Ingredients
- 1 tablespoon olive oil
- 1 large red onion, chopped
- 2 cups arborio rice
- 4 cups Massel chicken style liquid stock
- 270g can corn kernels, drained, rinsed
- 4 pork cutlets, trimmed
- 2 tablespoons Italian seasoning mix (see tip)
- olive oil cooking spray
- 1/2 cup frozen peas
- 1/4 cup finely-grated parmesan cheese
Method
- Step 1Preheat oven to 180°C. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally for 3 minutes or until onion is soft. Add rice. Cook, stirring for 1 minute. Stir in stock. Bring to the boil. Remove from heat and stir in corn. Remove mixture to an 8 cup-capacity baking dish. Bake, covered, for 20 minutes or until stock is almost absorbed.
- Step 2Meanwhile, coat pork on both sides with seasoning mix. Spray with oil. Heat a large, non-stick frying pan over medium heat. Cook pork, in batches, for 2 to 3 minutes each side or until golden. Remove to a baking tray.
- Step 3Remove risotto from oven. Add peas and parmesan. Stir to combine. Cover. Return to oven with pork. Bake for 10 minutes or until pork is just cooked through. Serve pork with corn and pea risotto.
Nutrition
3195 kj
Energy
19.5g
Fat Total
5g
Saturated Fat
3.6g
Fibre
44.5g
Protein
87mg
Cholesterol
1604mg
Sodium
99.2g
Carbs (total)
All nutrition values are per serve
Notes
To make your own Italian seasoning mix, combine 2 teaspoons each of dried oregano, basil, majoram and thyme with 1 teaspoon dried sage.
- Author: Dixie Elliott
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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