Quick pork risotto recipes in four different variations!

A very popular dish that can be prepared in many ways.

Don’t know how to cook it in an original way?

Get new inspiration from our pork risotto recipes!

They are all delicious, easy and ready in just a few minutes.

Which one do you prefer?

Risotto with pork and vegetables

Are you craving something that not only your stomach, but also your eyes? Cook a delicious rice dish with vegetables that literally bursts with color!

Ingredients

• 300 g of rice
• 150 g of pork
• 1 spring onion
• 150 g of mushrooms
• 150 g of red pepper
• 100 g of zucchini
• 60 g of asparagus
• 80 g of peas
• 1 onion
• 2 cloves of garlic
• 20 g of butter
• 20 g of white wine
• 800 g of vegetable stock
• salt pepper
• Parmesan or Grada Padano cheese for garnish

Method

1. Fry finely chopped onion and garlic in butter in a pot or pan.
2. Add the diced pork and stir-fry.
3. Add the rice and let it also fry for a few minutes.
4. Pour in the vegetable stock and white wine, bring to the boil and add the chopped vegetables and mushrooms.
5. Close the lid and simmer for approximately 20 minutes, stirring occasionally, until the meat, rice and vegetables are soft.
6. Salt, pepper and mix everything thoroughly.
7. Serve sprinkled with grated Parmesan or Grada Padano cheese.

Serbian risotto

Most of us know risotto in Serbian from the school canteen. This is an honored name for traditional Balkan žuvec. It differs from other types of risotto mainly by the use of red peppers, tomatoes and puree, which give it its characteristic color. There is also less rice in traditional chew compared to vegetables and meat.

Ingredients

• 300 g of rice
• 300 g of pork
• 2-3 tablespoons of tomato puree
• 2-3 tablespoons chopped sterilized tomatoes
• 80 g of sterilized peas
• 1 red pepper
• 1 onion
• 2 cloves of garlic
• 600 ml of broth
• olive oil
• sweet pepper
• salt pepper
• grated cheese and fresh parsley for sprinkling

Method

1. Lightly fry the finely chopped onion in the oil.
2. Add the diced pork, salt and pepper and sauté for a few minutes.
3. Then add chopped red pepper, garlic, tomato puree and sweet pepper.
4. Mix thoroughly and let it simmer for a few minutes.
5. Add rice, sterilized peas, chopped sterilized tomatoes to the mixture and cover everything with broth.
6. Close the pot with a lid and simmer until the rice is soft.
7. The broth should not boil completely, if necessary, add the broth once more during the stewing so that the risotto has the right consistency.
8. Add salt as needed and serve sprinkled with grated cheese or chopped fresh parsley.

Pork risotto baked in the oven

If you want to try an unconventional preparation method, bake the rice in the oven. Meat as such can also be replaced with canned food or sausage.

Ingredients

• 300 g of rice
• 400 g of canned pork or sausage
• 2 leeks
• 1 onion
• 4 cups of broth
• 1 cup frozen peas
• 40 g of butter
• grated Parmesan cheese
• chopped fresh parsley for garnish

Method

1. Preheat the fan oven to 180°C.
2. In the meantime, lightly fry the canned pork or sausage in butter.
3. Then remove the meat from the pan and fry the chopped onion and leek, salt and pepper.
4. Sprinkle the rice, add the broth, add the pork and mix thoroughly.
5. Put the lid on the pot in the preheated oven for about 15-20 minutes, until the rice softens and the broth is cooked.
6. Add the peas, Parmesan cheese and let rest in the oven for a few minutes until the peas are heated through.
7. Serve sprinkled with parmesan cheese and fresh parsley.

Pork risotto with peas

Did you know that peas contain a large amount of phosphorus and potassium? You can use it frozen, fresh or sterilized.

Ingredients

• 400 g of rice
• 200 g of pork
• 5 cups of broth
• 70 g of frozen peas
• 5 tablespoons of olive oil
• 1 shallot
• 3 cloves of garlic
• 50 g of grated parmesan
• juice of one lemon
• lemon peel
• salt pepper
• fresh parsley

Method

1. Add finely chopped shallot to a deep pan with olive oil.
2. Fry until golden, then add crushed garlic and pork cut into pieces.
3. Sauté for a few minutes, stirring constantly.
4. Add the rice, part of the lemon peel, salt, pepper and stir for about 2 minutes.
5. Add the broth to the mixture and cook until the rice and meat are soft and the broth has almost disappeared.
6. Then mix in some of the grated Parmesan cheese, peas and lemon juice, cook for a few more minutes.
7. Serve garnished with lemon zest, Parmesan and chopped parsley.

What kind of rice is best for preparing risotto?

In general, we can say that almost any type of rice can be used for risotto, or at least in the Czech Republic we often do it. But there are special types of rice that are intended directly for preparing risotto. You will appreciate them especially if you prefer a creamier consistency of this dish.

• In Italy, traditional risotto is prepared mainly from Arborio, Carnaroli or Vialone Nano rice.
• These species are characterized by the shorter and rounder shape of the grains, which resemble pearls. When cooked, they absorb more water and at the same time release starch, which thickens and creates the typical creamy appearance of Italian risotto.
• Do not use jasmine or basmati rice to make risotto.
• Do not rinse the rice in advance, you would wash out the starch unnecessarily, on the contrary, it is worth lightly frying the rice in oil.
• Use broth, not water.

Rice is one of the very easily digestible foods that can be consumed by the elderly, children and people with different types of diets. In addition, it does not contain gluten, so it is also suitable for people with celiac disease. It is especially rich in carbohydrates and fiber, but if you supplement it with pork and vegetables with our recipes, you will immediately get a nutritionally balanced dish with a lot of proteins, vitamins and minerals.