Lime Risotto with Pork

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Lime Risotto with Pork
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
428
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories428 kcal(20 %)
Protein24.7 g(25 %)
Fat25 g(22 %)
Carbohydrates26 g(17 %)

Ingredients

for
4
Ingredients
100 grams
1
small Kohlrabi
1
80 grams
120 grams
400 milliliters
2
100 milliliters
1
40 grams
freshly grated Parmesan
300 grams
1 tablespoon
Limes (and lemon wedges for garnish)

Preparation steps

1.

Rinse snow peas, trim and finely chop. Blanch snow peas for 1 minute in boiling salted water. Place in a sieve, rinse in cold water and drain.

2.

Peel kohlrabi and dice finely. Peel onion and garlic and chop finely. Heat 40 grams (approximately 3 tablespoons) butter in a saucepan. Add kohlrabi, onion and garlic and sauté briefly. Add rice and sauté until soft. Heat vegetable stock to a simmer. Tear kaffir lime leaves in half and add to the rice. Deglaze with white wine. Ladle in about 150 ml (approximately 3/4 cup) of hot stock and cook, stirring frequently, until almost all liquid is absorbed. Continue to add stock in this manner and cook until rice is al dente, 20-25 minutes, stirring frequently.

3.

Rinse lime and finely grate the zest. Squeeze juice from lime. Add lime zest and lime juice to the rice. Season with pepper. Stir in the rest of the butter, Parmesan and snow peas and heat briefly. Season risotto with salt and pepper. Remove lime leaves.

4.

Add the pork slices to the risotto and stir well. Cover the saucepan and let stand for about 5 minutes. Arrange risotto on plates with pork slices and sprinkle with sesame seeds. Garnish to taste with lime and lemon wedges.