Wheat mangetout risotto

Name: Wheat mangetout risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 300 g Sweet peas; 8 (à 45 g) Medallions of pork; 8 discs smoked streaky bacon (about 10 g each); 5 TABLESPOONS Oil; 300 g Original durum wheat (Ebly); 500 ml Vegetable broth (instant); 75 ml dry white wine; 100 g Whipped cream; 30 g Parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Watercress and lime wedges

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
300 g Sweet peas
8 (à 45 g) Medallions of pork
8 discs smoked streaky bacon (about 10 g each)
5 TABLESPOONS Oil
300 g Original durum wheat (Ebly)
500 ml Vegetable broth (instant)
75 ml dry white wine
100 g Whipped cream
30 g Parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Watercress and lime wedges

Directions

1
Peel and finely chop the onion. Peel garlic and chop finely. Clean and wash the mangetouts. Wash the meat, dab dry with kitchen paper and wrap each one with a slice of bacon.
2
Heat 2 tablespoons of oil in a saucepan, add onion and garlic and fry until translucent while turning. Add tender wheat, sauté briefly and gradually deglaze with stock, wine and cream. Cook for about 15 minutes.
3
Then add Parmesan cheese, mix in and season to taste with salt and pepper. In the meantime, put sugar snap peas in boiling salted water and cook for about 5 minutes. Pour into a sieve and drain. Stir into the tender wheat risotto.
4
Heat 3 tablespoons of oil in a pan and fry the meat for 2-3 minutes on each side. Season with salt and pepper. Arrange risotto and two medallions on plates. Serve garnished with watercress and lime wedges.