-
-
My review
Risotto with Pigeon Peas and Pulled Pork (Risotto con Gandules y Pernil)
made it |
1 reviews
|
Milly Suazo-Martinez
"Puerto Rican twist on a traditional Italian rice dish. Garnish with chopped cilantro."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 50 m servings 626 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Season pork with salt and pepper.
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add pork; cook until browned, about 2 minutes per side. Pour in 2 cups chicken stock. Reduce heat to low, cover, and simmer pork until is fork-tender, about 1 hour. Shred with a fork and transfer to a plate.
- Heat remaining 1 tablespoon oil in the pot over medium heat. Add pigeon peas and onion; cook and stir for 2 minutes. Stir in arborio rice. Pour in enough chicken stock to barely cover the rice; cook and stir until absorbed. Continue adding stock, stirring often, until each addition is absorbed and rice is tender yet firm to the bite, about 20 minutes.
- Fold shredded pork into the rice. Sprinkle Parmesan cheese on top.
Footnotes
- Cook's Note:
- Use adobo seasoning instead of salt and pepper if desired.
Nutrition Facts
Per Serving: 626 calories; 27.9 g fat; 52.5 g carbohydrates; 39.4 g protein; 109 mg cholesterol; 1941 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
7/17/2017
Very flavorful! The risotto was a little wet, but it was my first time making risotto. Excellent meal, I served with a salad, and sautéed turnips