Creato con AI
Pork Snout & Vegetable Risotto
40 min 293 kcal a porzione Medio
Ingredienti
4 Porzioni
- seasoned cooked pork snout, diced160 g
- arborio rice160 g
- zucchini, diced80 g
- peas60 g
- onion, diced40 g
- grated Parmesan cheese2 tbsp
- olive oil1 tbsp
- low-sodium chicken broth600 ml
- black pepper0,25 tsp
- chili flakes0,25 tsp
Istruzioni
- 1
Heat the olive oil in a large saucepan over medium heat.
- 2
Add the diced onion and sauté for 2-3 minutes until translucent.
- 3
Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- 4
Add the diced pork snout and cook for another 2 minutes, stirring occasionally.
- 5
Pour in a ladleful of chicken broth and stir until the liquid is mostly absorbed.
- 6
Continue adding the broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- 7
After 10 minutes of cooking, add the diced zucchini and peas to the risotto. Continue stirring and adding broth as needed.
- 8
When the rice is creamy and al dente, stir in the black pepper and chili flakes.
- 9
