Shelly's Recipe

PRIMAVERA PORK RISOTTO

Category: Rice/Risotto

1 pound Marinated Pork Tenderloin (such as Garlic-Herb Marinated), cut into 3/4-inch cubes
6 1/4 cups chicken broth
6 tablespoons unsalted butter, divided
1 large leek, white and light green part only, thinly sliced
1 clove garlic, minced
2 cups Arborio rice
1 cup 1-inch pieces thin asparagus
1 cup fresh shelled small peas or petite frozen peas (about 1/4 pound)
1/4 cup chopped Italian parsley
3/4 cup freshly grated Parmesan cheese
Freshly ground pepper

Bring chicken broth to a simmer in a medium saucepan. Keep hot.

Pat pork dry with paper towel. Melt 2 tablespoons butter in a large heavy saucepan over medium heat. Add pork and cook until browned, 6 to 8 minutes. Remove from saucepan and set aside.

Add 2 tablespoons butter to saucepan and melt over medium heat; add leeks and garlic. Sauté until wilted, about 5 minutes. Add rice; cook, stirring frequently, until rice is hot, about 3 minutes. Add hot broth, 3/4 cup at a time, stirring very frequently until rice is about half-cooked, allowing each addition to be absorbed before adding the next, about 15 minutes.

Stir in asparagus, peas, and parsley. Continue adding broth and stirring until rice is tender but still firm to bite, about 8 to 10 minutes. Stir in pork and cheese; stir until cheese melts. Season with pepper. Serves: 4