Pork
A risotto cooked the quick way by using risoni pasta. The philadelphia cheese gives it a creamy touch and the spring onions, bacon and mushrooms a lovely combination with fresh thyme.
No Pork option: bacon is replaced with braesola.
Gluten-friendly option: risoni is replaced with arborio rice.
No Pork option: bacon is replaced with braesola.
Gluten-friendly option: risoni is replaced with arborio rice.
1. Bring a saucepan of water to the boil. Add risoni and cook for 9 minutes, or until just al dente. Drain, reserving 1 cup cooking water.
2. Trim and halve sugar snaps, slice apple and cucumber. Layer on a serving platter and scatter over 1 tbsp thyme leaves (optional). Drizzle with 1 tbsp olive oil and juice from 1/4 lemon.
3. Toast the pine nuts until golden in a large, dry frypan. Set aside, keep pan over medium heat.
4. Slice bacon and leek. Sauté in a frypan with 20g butter for 5 minutes, add mushrooms, 1 crumbled stock cube and thyme leaves from 1/4 packet. Continue to cook for 3-4 minutes.
5. Stir in cooked risoni, philadelphia cheese and reserved cooking water to frypan. Cook over medium heat, stirring until cheese is melted.
6. Adjust the seasoning with salt and pepper to taste, squeeze in juice from remaining lemon. Serve with green side salad and top with pine nuts and more thyme if desired.
Notes:
No Pork option: bacon is replaced with braesola.
Gluten-friendly option: risoni is replaced with arborio rice.
Prepare and sauté leek, bacon and mushrooms until softened in 1 tbsp oil. Add stock cube and thyme leaves along with rice, stir well. Gradually add 3-4 cups hot water, 1 cup at the time and cook over medium heat until rice is tender and water absorbed. Stir through Philadelphia cheese at the end and drizzle with lemon juice. Serve with side salad.
2. Trim and halve sugar snaps, slice apple and cucumber. Layer on a serving platter and scatter over 1 tbsp thyme leaves (optional). Drizzle with 1 tbsp olive oil and juice from 1/4 lemon.
3. Toast the pine nuts until golden in a large, dry frypan. Set aside, keep pan over medium heat.
4. Slice bacon and leek. Sauté in a frypan with 20g butter for 5 minutes, add mushrooms, 1 crumbled stock cube and thyme leaves from 1/4 packet. Continue to cook for 3-4 minutes.
5. Stir in cooked risoni, philadelphia cheese and reserved cooking water to frypan. Cook over medium heat, stirring until cheese is melted.
6. Adjust the seasoning with salt and pepper to taste, squeeze in juice from remaining lemon. Serve with green side salad and top with pine nuts and more thyme if desired.
Notes:
No Pork option: bacon is replaced with braesola.
Gluten-friendly option: risoni is replaced with arborio rice.
Prepare and sauté leek, bacon and mushrooms until softened in 1 tbsp oil. Add stock cube and thyme leaves along with rice, stir well. Gradually add 3-4 cups hot water, 1 cup at the time and cook over medium heat until rice is tender and water absorbed. Stir through Philadelphia cheese at the end and drizzle with lemon juice. Serve with side salad.
risoni pasta 300g
sugar snaps 1/3 punnet
green apple 1
continental cucumber 1/2
thyme 1/2 packet
lemon 1/2
pine nuts 40g
bacon 1 packet
leek 1
mushrooms (sliced) 200g
philadelphia cheese 75g
From your pantry:
butter, olive oil, salt, pepper, chicken or veg stock cube (1)
sugar snaps 1/3 punnet
green apple 1
continental cucumber 1/2
thyme 1/2 packet
lemon 1/2
pine nuts 40g
bacon 1 packet
leek 1
mushrooms (sliced) 200g
philadelphia cheese 75g
From your pantry:
butter, olive oil, salt, pepper, chicken or veg stock cube (1)
