You are here

Pork And Veal Risotto

food.master's picture
  Butter 6 Tablespoon
  Long grain rice 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Stock 2 1⁄2 Cup (40 tbs)
  Onions 2
  Lean pork 4 Ounce (From The Leg)
  Lean veal 4 Ounce
  Carrot 1
  Tomatoes 2
  Diced cooked ham 1⁄2 Cup (8 tbs)
  Chopped parsley 3 Tablespoon (For Garnish)

Melt 2 tablespoons of the butter in a saucepan.
Add the rice, salt and celery salt and stir to mix well.
Fry for 2-3 minutes, then add the stock.
Bring to the boil, cover and cook for 15-20 minutes, until the rice is tender and all the stock has been absorbed.
Meanwhile, peel and thinly slice the onions.
Cut the pork and veal into chunks.
Grate the carrot.
Peel and quarter the tomatoes.
Melt the remaining butter in a saucepan.
Add the pork and veal chunks and brown on all sides.
Stir in the onions and carrot and fry for 5 minutes, then add the ham, tomatoes and the cooked rice.
Continue cooking for 15-20 minutes, until the meat is tender.
Sprinkle with parsley before serving with a mixed salad.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 346 Calories from Fat 152

% Daily Value*

Total Fat 18 g27%

Saturated Fat 9.7 g48.3%

Trans Fat 0 g

Cholesterol 67.3 mg22.4%

Sodium 699.8 mg29.2%

Total Carbohydrates 32 g10.6%

Dietary Fiber 1.8 g7.2%

Sugars 3.6 g

Protein 15 g30.1%

Vitamin A 61.1% Vitamin C 32.4%

Calcium 4% Iron 7.8%

*Based on a 2000 Calorie diet

Pork And Veal Risotto Recipe