Carbonade with vegetable risotto (diabetics)

Name: Carbonade with vegetable risotto (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 120 ml Vegetable broth; 30 g Wholemeal rice; 100 g cleaned pepper; 50 g peeled carrot; 50 g cleaned chard leaves; 1 Garlic clove; 3 TABLESPOONS Oil; 7-10 Tbsp (e.g. thistle oil); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 (approx. 175 g) Pork chop; 7-10 Tbsp coarse black pepper; 7-10 Tbsp some parsley and basil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

120 ml Vegetable broth
30 g Wholemeal rice
100 g cleaned pepper
50 g peeled carrot
50 g cleaned chard leaves
1 Garlic clove
3 TABLESPOONS Oil
7-10 Tbsp (e.g. thistle oil)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 (approx. 175 g) Pork chop
7-10 Tbsp coarse black pepper
7-10 Tbsp some parsley and basil

Directions

1
Bring 100 ml broth to the boil in a small pot. Cover the rice and cook over low heat for about 20 minutes
2
Finely dice the peppers and carrots. Chard cut into small pieces. Dice garlic or press it through the garlic press
3
Heat a tablespoon of oil in a frying pan. Sauté the carrot cubes in it. Deglaze with remaining stock. Add paprika, garlic and chard and steam for approx. 5 minutes. Add to the rice about 5 minutes before the end of cooking time. Season with salt and pepper
4
Wash the cutlet, dab dry and season with coarse pepper. Heat the remaining oil. Fry the meat briefly in this oil and fry it for 6-8 minutes, turning it over. Season with salt. Remove and serve with the risotto. Garnish with herbs as desired