Broccoli risotto with pork medallions (diabetics)

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean and wash the broccoli and cut it into small florets. Finely dice the stalk. Peel onion and also cut into fine cubes. Roast the almonds in a pan without fat and take them out. Heat the fat in a pot and fry the onion in it until it becomes glassy.

2. 2

   Add rice and 2/3 of the almonds and fry briefly. Add 140 ml broth and stir in the broccoli, season with a little salt. Bring to the boil, cover and allow the rice to swell over low heat for about 20 minutes. In the meantime cut pork fillet into 4 medallions. Heat oil in a pan and fry the medallions for 5-6 minutes, turning them over. Wash the tomato, dab dry and cut in half. Seed the tomato and cut the flesh into fine cubes. Season medallions with salt and pepper, add tomato and steam briefly. Deglaze with remaining stock and sour cream, bring to the boil briefly and season to taste with salt and pepper.

3. 3

   Wash the tomato, dab dry and cut in half. Seed the tomato and cut the flesh into fine cubes. Season medallions with salt and pepper, add tomato and steam briefly. Deglaze with remaining stock and sour cream, bring to the boil briefly and season to taste with salt and pepper. Stir parmesan into the broccoli risotto and arrange on a plate with the medallions and the sauce. Serve sprinkled with remaining almonds

4. 4

   Preparation time 40-45 minutes. , BE 2 1/2

Nutrition Facts

KCAL
510 kcal

CARBS
33 g

FATS
26 g

PROTEINS
34 g