Italian Meat and Poultry Recipes - Roasted Pork, Parsnip and Apple Risotto Recipe

Ingredients

• 14 ounces boneless, lean pork belly or pancetta

• 14 ounces slender parsnips

• 1/4 cup sunflower oil

• 2 Granny Smith apples, peeled, cored, and thickly sliced

• 1/4 cup butter

• 1 onion, chopped

• 1 3/4 cups risotto rice

• 6 large sage leaves, shredded

• 2/3 cup dry white wine

• 5 cups hot Chicken Stock

• salt and pepper

Serves 4

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Method:

1. Thinly slice the pork belly or roughly chop the pancetta. Quarter the parsnips lengthwise and toss with the meat and oil in a large roasting pan.

2. Bake in a preheated oven at 425°F for 25 minutes, until beginning to color. Add the apple slices, stir to combine and roast for a further 20-25 minutes until golden.

3. Meanwhile, melt the butter in a large, heavy-based saucepan. Add the onion and sauté gently for 5 minutes, until softened but not colored.

4. Add the rice and sage and stir well to coat the grains with the butter. Add the wine, bring to a boil, and cook, stirring, until almost all the liquid has evaporated.

5. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

6. Transfer the ingredients from the roasting pan into the risotto, season to taste with salt and pepper and stir together for 1 minute. Cover and leave the risotto to rest for a few minutes before serving.