Pork neck roast with onion and herb crust with tomato risotto

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the crust, peel 1 onion and cut into fine cubes. Wash the marjoram and parsley, shake dry and, except for something to garnish, pluck leaves from the stalks and chop.

2. 2

   Knead butter, herbs, onion, mustard and caraway seeds, season with salt and pepper. Wash the meat, dab dry and season with salt and pepper. Place in a flat roasting pan, spread herb crust on the meat and press on.

3. 3

   Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. For the risotto, wash, clean and slice the celery. Peel remaining onion and garlic and cut into fine cubes.

4. 4

   Heat the oil in a pot, fry the onion and garlic over a low heat until transparent. Add rice and sauté briefly. Gradually add stock, wine and tomato juice, stirring from time to time.

5. 5

   Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Season to taste with salt and pepper. Stir into the finished risotto parmesan.

6. 6

   Let the finished meat rest briefly, cut into slices and add the risotto.

Nutrition Facts

KCAL
800 kcal

CARBS
30 g

FATS
50 g

PROTEINS
53 g