Risotto Ole! Recipe

Posted by
Rate It!
Risotto Ole!
Add your photo!
Ingredients
21
Count
Nutrition
866
Calories
Total time
160
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Cut the pork tenderloin into 1/2 inch cubes and place in a 1-quart zipper type plastic bag. Add to the bag the sun-dried tomatoes, white wine, minced garlic, worcestershire sauce, oregano and red pepper flakes. Close the bag and use your hands to squish all the ingredients around so that the pork is evenly coated in the marinade. Refrigerate for at least 2 hours before using. For the risotto, pour the chicken broth into a medium saucepan and bring to a low simmer. Heat the olive oil in a large pot or Dutch oven. Add the yellow onion and shallot and saute for 3 minutes. Add the arborio rice to the pot along with the oregano, salt and pepper and saute, stirring constantly for about 2 minutes, until all the rice is coated with oil and glistening. Pour in the white wine and cook, stirring constantly, until it is mostly absorbed. Begin adding the warm chicken broth to the rice, about 1/2 cup at a time. Add the broth, then cook over medium heat, stirring very frequently, until most of the broth is absorbed. Continue adding broth in this manner until all but about 1/2 cup of broth remains.
  2. NOTE: This process should take anywhere from 20-30 minutes. Begin checking the rice after 20 minutes for doneness. The rice, when properly cooked should be creamy, but still slightly firm to the bite, or al dente.
  3. While the risotto cooks, add the pork tenderloin cubes, sun-dried tomatoes and any remaining marinade to a medium saute pan and cook over medium heat until the pork is just cooked through. Add the cooked pork, tomatoes and any accumulated juices to the risotto and mix well.
  4. Reduce the heat to low and add in the chopped fresh marjoram, pecorino romano and fresh mozzarella. Stir until the risotto is well blended and the mozzarella is melting. If at this point, the risotto seems too dry, stir in the remaining chicken broth. Remove the pits from the Mexican avocados and scoop the flesh from each avocado half onto a cutting board, keeping them in one piece. Cut each half into small dice (about 3/4 inch square). Gently fold half of the avocado cubes into the risotto. Do not over mix, you want the avocado to retain it's shape. Scoop the risotto into large, shallow bowls and garnish the tops with the remaining Mexican avocado cubes. If desired, fresh marjoram sprigs may be added as a garnish.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 866.23 Kcal (3627 kJ)
Calories from fat 258.18 Kcal
% Daily Value*
Total Fat 28.69g 44%
Cholesterol 61.89mg 21%
Sodium 1797.2mg 75%
Potassium 1262.98mg 27%
Total Carbs 77.22g 26%
Sugars 2.23g 9%
Dietary Fiber 9.72g 39%
Protein 36.24g 72%
Vitamin C 37.2mg 62%
Iron 2.9mg 16%
Calcium 366.4mg 37%
Amount Per 100 g
Calories 115.31 Kcal (483 kJ)
Calories from fat 34.37 Kcal
% Daily Value*
Total Fat 3.82g 44%
Cholesterol 8.24mg 21%
Sodium 239.23mg 75%
Potassium 168.12mg 27%
Total Carbs 10.28g 26%
Sugars 0.3g 9%
Dietary Fiber 1.29g 39%
Protein 4.82g 72%
Vitamin C 4.9mg 62%
Iron 0.4mg 16%
Calcium 48.8mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 18.9
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top