Recipe: Simple pork, tomato and sweet pepper risotto

Rating: 4 stars based on 994 reviews


  • 300gms Arborio (or risotto) rice
  • 1 large onion (chopped half centimetre cubes)
  • 500ml-900ml of hot stock (I used 3 tsp of Marigold stock powder to 900ml of water)
  • 2-3 tbls of olive oil
  • 1 fat clove of garlic (crushed and chopped fine)
  • 2 sun dried tomato pieces 3-4 cm long, chopped fine
  • Herbs to taste (we used two large pinches of our strong, dried Italian herbs)
  • 1 green Marmara pepper (sliced fine)
  • Half a red bell pepper (sliced very fine)
  • 8-10 sweet cherry tomatoes (quartered)
  • Cubed meat from 3 cold chops from a rack (these are smaller than an ordinary pork chop). Our half rack produced two handfuls of meat.
  • Large slosh of dry white wine
  • Chopped fresh herbs to garnish
  • 1 tablespoon of parmesan to garnish


  • Over a low heat add the chopped onions to the olive oil and cook until soft and translucent.
  • Add the rice and another tablespoonful of oil if the mixture seems a bit dry. Toss the rice in the onion and oil mix until all the grains are coated.
  • Add the garlic. Add 250ml of stock and stir to absorb. Add the sun dried tomatoes and herbs.
  • Keep on adding the stock and stirring, letting the rice absorb the moisture.
  • After ten minutes add the peppers and tomatoes. Stir well and every now and then check the moisture and top up with stock as necessary.
  • When the rice has softened but still has a bite (20 mins approx) remove from the heat.
  • Add the wine (optional) and the pork and stir the meat well into the risotto.
  • Put the lid on and leave for five minutes.
  • Scatter with a dessertspoon of fresh herbs (parsley ideally) and parmesan.




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