Artichoke and Preserved Lemon Risotto with Chargrilled Pork

Artichoke and Preserved Lemon Risotto with Chargrilled Pork
15 Mins
Prep time
20 Mins
Cooking time
Serves 4

What you need

  • Olive oil spray
  • 600g pork fillets
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • 2 cups arborio rice
  • 1 cup white wine
  • 6-7 cups boiling chicken stock
  • 125g PHILADELPHIA Spreadable Light Cream Cheese
  • ¾ cup shredded Parmesan cheese
  • 1 roasted red capsicum, cut into thick strips
  • 50g baby spinach
  • 1/ 3 cup finely chopped parsley
  • 2 tablespoons finely chopped preserved lemon
  • Salt and freshly ground black pepper, to taste
  • 400g can artichoke hearts, drained and halved

How to make it

  • SPRAY the pork fillets with oil and chargrill for 2 minutes on each side. Transfer to a baking tray and bake in a moderate oven 180C for 15 minutes. Wrap in foil and keep warm.
  • HEAT the oil in a large saucepan and saute the onion and garlic for 4 minutes. Add the rice and stir for 2 minutes until translucent and well coated with oil. Add wine and cook until absorbed. Gradually add the stock in small amounts, stirring occasionally, until all the stock is absorbed and the rice is just tender.
  • STIR through the PHILLY, Parmesan, capsicum, spinach, parsley, lemon and seasonings. Cook for a further 3 minutes or until heated through, then fold through the artichokes. Spoon the risotto into serving bowls and top with thinly sliced pork fillet. Serve immediately.