↞ recipe box start page
Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
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
view more member recipes
PRIMAVERA PORK RISOTTO
view my recipes
print
save
Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Risotto Primavera
by sgre52160
1/4 cup water 1 medium onion, chopped 1 lb asparagus, cut into 1-inch pieces 1 cup uncooked Arborio or other short-grain white rice 2 (14 1/2 oz) cans vegetable broth 2 cups broccoli florets
by sgre52160
1/4 cup water 1 medium onion, chopped 1 lb asparagus, cut into 1-inch pieces 1 cup uncooked Arborio or other short-grain white rice 2 (14 1/2 oz) cans vegetable broth 2 cups broccoli florets
Pork Primavera
by sgre52160
1 pound pork tenderloin, cut into 2 x 1/2 x 8-inch strips 2 cloves garlic, minced 1 tablespoon olive oil 4 green onions, sliced 1 zucchini, grated into coarse pieces 1/2 pound fresh peapods
by sgre52160
1 pound pork tenderloin, cut into 2 x 1/2 x 8-inch strips 2 cloves garlic, minced 1 tablespoon olive oil 4 green onions, sliced 1 zucchini, grated into coarse pieces 1/2 pound fresh peapods
Pork Primavera Sandwiches - Crock Pot
by sgre52160
2 medium carrots, shredded (about 1 cup) 1 large red sweet pepper, seeded and coarsely chopped 1 medium onion, cut into thin wedges 2 tablespoons quick-cooking tapioca, crushed 2 to 2 1/2 pou
by sgre52160
2 medium carrots, shredded (about 1 cup) 1 large red sweet pepper, seeded and coarsely chopped 1 medium onion, cut into thin wedges 2 tablespoons quick-cooking tapioca, crushed 2 to 2 1/2 pou
Rosemary Pork Loin With Red Wine Risotto - Crock Pot
by sgre52160
1 3-pound boneless pork loin 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 6 sprigs fresh rosemary 2 tablespoons butter, divided 3 cloves garlic, minced 1/2 cup onion, minced
by sgre52160
1 3-pound boneless pork loin 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 6 sprigs fresh rosemary 2 tablespoons butter, divided 3 cloves garlic, minced 1/2 cup onion, minced
view more member recipes