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Roast pork fillet with pumpkin risotto Recipe

Roast pork fillet with pumpkin risotto

Recipe Ingredients for Roast pork fillet with pumpkin risotto

AmountIngredient
4 pcs A 180g pork
1 pc Savoy cabbage
1 small Hokkaido pumpkin
150 grams Risotto rice
30 cl Raspberry vinegar
2 pcs Onions
L 1 Vegetable broth
some Thyme
some Garlic
100 grams Chestnuts
200 ml Hearty red wine

Roast pork fillet with pumpkin risotto Recipe Directions

Pork rid of tendons, with garlic, rosemary and thyme in butter fry in the oven can pull even.

Savoy cabbage leaves in salted water, blanch, cut out the middle stump, leaves dry with paper towel. Sauté onions in olive oil, diced pumpkin to enter, add the raspberry vinegar. Add the risotto washed, cover with hot vegetable broth, can pull in a closed pot, fill up again with vegetable stock until risotto is cooked. Season with salt and pepper and finish fresh parmesan.

A cereal bowl with cabbage leaves interpret, and fill with pumpkin risotto pack. This red-chestnut, chestnuts are browned in a hot pan for. Add thyme and bay leaf, let everything simmer Deglaze with red wine. Season with salt and pepper.


 

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