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How to make Italian pork cutlets with corn and pea risotto

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 1 tablespoon olive oil
  • 1 large red onion, chopped
  • 2 cups arborio rice
  • 4 cups Massel chicken style liquid stock
  • 270g can corn kernels, drained, rinsed
  • 4 pork cutlets, trimmed
  • 2 tablespoons Italian seasoning mix (see tip)
  • olive oil cooking spray
  • 1/2 cup frozen peas
  • 1/4 cup finely-grated parmesan cheese

Method

  • Step 1 Preheat oven to 180°C. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally for 3 minutes or until onion is soft. Add rice. Cook, stirring for 1 minute. Stir in stock. Bring to the boil. Remove from heat and stir in corn. Remove mixture to an 8 cup-capacity baking dish. Bake, covered, for 20 minutes or until stock is almost absorbed.
  • Step 2 Meanwhile, coat pork on both sides with seasoning mix. Spray with oil. Heat a large, non-stick frying pan over medium heat. Cook pork, in batches, for 2 to 3 minutes each side or until golden. Remove to a baking tray.
  • Step 3 Remove risotto from oven. Add peas and parmesan. Stir to combine. Cover. Return to oven with pork. Bake for 10 minutes or until pork is just cooked through. Serve pork with corn and pea risotto.