Vegetable risotto with glazed balsamic pork filet

Name: Vegetable risotto with glazed balsamic pork filet
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1–2 Garlic cloves; 5 TABLESPOONS Oil; 1 TABLESPOON Butter; 250 g Risotto Rice; 7-10 Tbsp Pepper; 650 ml Vegetable broth; 1 package (450 g) frozen farmer vegetables; 2 Pork fillets (approx. 300 g each); 3 TABLESPOONS Balsamic cream; 7-10 Tbsp Salt; 75 g Parmesan cheese; 6-7 TABLESPOONS Whipped cream

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1–2 Garlic cloves
5 TABLESPOONS Oil
1 TABLESPOON Butter
250 g Risotto Rice
7-10 Tbsp Pepper
650 ml Vegetable broth
1 package (450 g) frozen farmer vegetables
2 Pork fillets (approx. 300 g each)
3 TABLESPOONS Balsamic cream
7-10 Tbsp Salt
75 g Parmesan cheese
6-7 TABLESPOONS Whipped cream

Directions

1
Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil and butter in a saucepan, fry the onion and garlic at low heat until transparent. Add rice and sauté briefly. Season with pepper.
2
Gradually add stock, stirring from time to time. Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
3
Add the vegetables about 8 minutes before the end of the cooking time and cook. In the meantime dab meat dry. Heat 2 tablespoons of oil in a frying pan and fry the meat thoroughly all around. Mix the balsamic cream and 1 tbsp. oil.
4
Season with salt and pepper. Place the meat on a baking tray and brush with balsamic cream. Put the rest of the cream aside.
5
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 12-15 minutes. In the meantime, peel off some shavings of Parmesan cheese with a peeler. Grate the remaining cheese finely to cream, stir into the risotto, heat up briefly, season with salt and pepper.
6
Remove meat from the oven, let it rest for a short time, cut into thin slices and sprinkle with remaining cream. Arrange risotto and meat on plates sprinkled with Parmesan shavings.