Cutlets with Spring Onion Risotto


35m
Preparation/cooking time: ca. 35m

Servings
For 4 people


Nutritional Information

Contains 638 Kcal, 40g Protein, 53g Carbohydrates, 27g Fat


Ingredients

  • 3 spring onions, incl. green parts
  • 1 tbsp. olive oil
  • 250 g risotto rice (e.g. Carnaroli, Arborio)
  • 1.5 dl apple wine or apple juice
  • 7 dl vegetable bouillon
  • 3 tbsp. full cream
  • clarified butter to fry
  • salt and pepper to taste
  • 4 pork chops (approx. 200 g each)
  • 0.5 tsp. sea salt
  • a little pepper

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Instructions

  • Add the rice, steam while stirring until translucent. Pour in the apple cider and reduce completely. Add the stock little by little to the rice, stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the set aside onion green part and cream, season.
  • Heat the clarified butter in a frying pan. Brown the cutlets for approx. 2 mins. on each side. Reduce the heat, continue cooking the cutlets for approx. 5 mins. each, remove, season, then cover and keep warm.
  • Wipe the cooking fat from the pan, tip in the apple cider, loosen any bits that have stuck to the bottom of the pan and reduce to approx. 100 ml. Serve with the cutlets and risotto.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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