Lovely courgette ribbons mixed with nutty risotto rice and cubes of pork makes this a delicious supper to enjoy midweek. This recipe is a mouthwatering leftovers idea from our rolled pork loin with creamy mushroom sauce dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Melt the butter in a medium pan and soften the onion and garlic. Stir in the rice and stir well, for 1 minute, to coat in the butter. Pour in the wine and simmer until nearly absorbed. Keeping the chicken stock on the heat, stir through a ladleful at a time and wait for the liquid to be completely absorbed before adding another; this should take about 20 minutes.
While the rice is cooking, cut the courgette into ribbons by using a vegetable peeler to create long strips. Once the risotto has absorbed all the liquid, stir the courgette ribbons through the rice, to cook. After a couple of minutes, add the cubes of pork to the pan, season well and stir through the mascarpone and Parmesan. Cover the risotto and rest for 5 minutes. Once ready take off the heat and serve immediately.
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Please note that 200g (7oz) pork loin is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.