Ingredients
Scale
- 2 tablespoons salted butter divided
- 1/2 large yellow onion diced
- 1 1/2 cups sliced baby bella mushrooms
- 1 Smithfield Steakhouse Mushroom Marinated Fresh Pork Loin Filet cut into bite-sized pieces
- 1 cup arborio (risotto) rice uncooked
- 4 cups beef broth
- 1/4 cup milk
- 1/2 cup Parmesan cheese
Instructions
- Heat a large stock pot over medium-high heat. Melt on tablespoon of the butter in the hot pan.
- Add onion, mushrooms, and pork. Stir and saute until pork is mostly cooked through, about 10 minutes. Remove meat and mushrooms to a bowl, and over with foil to keep warm. (It’s OK for onions to stay behind in the pan.)
- Still over medium-high heat, melt second tablespoon of butter. Pour in uncooked rice, and stir and cook for about a minute.
- Pour in one cup of broth. Stir often as broth simmers. When the broth is almost absorbed, pour in another cup and continue stirring. (It will take around 5 minutes for each cup to be absorbed before pouring in more.)
- When the last bit of broth is almost completely absorbed, stir in the cooked pork, mushrooms, and the milk. Keep cooking and stirring until liquid is absorbed.
- Stir in parmesan until melted. Turn off heat and serve.
- Prep Time: 5
- Cook Time: 30
- Category: Dinner, Red Meat, Rice Bowls