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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.