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PORK,
PINE NUT AND COINTREAU RISOTTO
500
g pork fillets
1 tablespoon teriyaki marinade
1 teaspoon finely grated orange rind
3 cloves garlic, crushed
1 large brown onion, chopped finely
2 cups arborio rice
5 cups chicken stock
1/2 cup dry white wine
2 tablespoons Cointreau
150 g baby spinach leaves
2 tablespoons pine nuts, toasted
2 tablespoons coarsely chopped fresh lemon
thyme
Place
pork on rack in baking dish; brush with
combined marinade and rind. Bake, uncovered,
in hot oven 20 minutes. Cover pork, stand
5 minutes; slice thinly.
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Meanwhile,
cook garlic and onion in heated, oiled large pan,
stirring, until onion softens. Add rice, stock,
wine and Cointreau, bring to boil, simmer, covered,
15 minutes, stirring midway through cooking. Remove
from heat, stand, covered, 10 minutes. Gently
stir in spinach, pine nuts, thyme and pork.
Serves
4.
[Low-Fat
Meals in Minutes, The Australian Women's Weekly
Cookbooks]
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