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How to make Creamy pork and risoni tray bake

Yield = 4
Prep time: 0:10
Cook time: 0:35
Total time: 0:45

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 french-trimmed pork cutlets
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon fennel seeds
  • 1 1/2 cups risoni pasta
  • 3 cups salt-reduced chicken stock
  • 300ml Bulla Cooking Cream
  • 120g green beans, trimmed, halved
  • 80g baby spinach
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • Lemon wedges, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan-forced.
  • Step 2 Heat oil in a large flameproof baking dish over medium-high heat. Add pork. Cook for 3 minutes each side or until golden. Transfer to a plate.
  • Step 3 Add onion to dish. Cook, stirring, for 3 minutes or until softened. Add garlic, rosemary and fennel. Cook, stirring for 30 seconds or until fragrant. Add pasta, stock and cream. Bring to a simmer. Transfer to oven. Bake for 20 minutes or until pasta is almost tender. Stir in beans and spinach. Top with pork cutlets. Bake for a further 5 minutes or until pasta and beans are tender, and pork is just cooked through.
  • Step 4 Serve tray bake topped with parsley and lemon wedges.