19 July 2024
Pork fillet with celery risotto - recipe - photo: ava
Pork fillet with celery risotto- recipe - photo: ava

Pork fillet with celery risotto

40 min. total time

Ingredients for 4 portions

250 g Short-grain rice
500 ml Clear soup
1 Pinch Salt
1 Pinch Pepper
1 Pinch Nutmeg (grated)
100 ml Dry white wine
1 Piece Onion (small, or shallot)
100 g Butter
2 Tbsp Parmesan cheese (grated)
150 g Celery stalks
500 g Pork tenderloin

Preparation

  1. For the risotto, melt butter in a pot, finely dice the peeled onion and sauté until translucent. Add the rice and toss briefly in the butter over high heat, then deglaze with white wine.
  2. Bring to a boil, pour in hot broth, season with salt, pepper and nutmeg, and stir constantly.
  3. Cut the washed celery into fine cubes and mix into the rice. Continue simmering on low heat for about 20 minutes, then stir in the grated Parmesan at the end.
  4. While the risotto is cooking, heat some butter in a pan, cut the cleaned pork fillet into medallions, season with salt and pepper.
  5. Sear the meat pieces on both sides for about 2 minutes, then remove from the pan and let rest in the oven at 90 degrees Celsius (194 degrees Fahrenheit) until the risotto is ready (about 5 to 10 minutes). The juices that are released during this time can be served as natural gravy.

Nutrition score

kcal
600

fat
28,10 g

protein
38,43 g

carbs
50,32 g

40 min. total time | 20 min. preparation time | 20 min. cook & rest time

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