Creamy Mushroom & Peas Risotto With Spiced Pork Tenderloin

There is just something about the creamy, deliciousness of risotto.  It is fantastic.  However, many people may envision a dish that is complicated and overly involved.  It's not though.  They may feel that it can only be made in restaurants.  This is definitely not the case.  It can be made in your own home and is easy enough for a weeknight meal or fancy enough for guests.   If you can stir something, you can make this dish.  

In order to make this dish you need to use a risotto rice like Arborio rice.  It is readily available at most supermarkets in the rice section.  Arborio rice is originally from Italy.  It's a short grained rice that is slightly oval and fat shaped.  It contains a higher starch content than regular rice, causing it to become creamier than others when cooked.  There is also short grained brown rice which would be just as good in this and healthier.  The Arborio rice I get is 99% fat free, cholesterol free, gluten free, low sodium and is perfect for making risotto.  

A bit of time is needed in order for the starches to be released and for it to become a dish of creamy goodness.  Hot chicken or vegetable broth is great to add to the rice, however, white wine could also be added if desired.  Add about a cup or ladleful at a time to the rice while stirring continuously until the liquid is absorbed.  Keep adding more liquid and stirring until rice is tender and it is creamy.  This usually takes about 30 mins.  This is the absorption method.  You can also just boil it for about 12- 14 mins, drain and serve.  So many flavors go well with this including peas, mushrooms, sage, parmesan cheese, parsley, lemon, seafood and green beans.  Basically anything in your fridge can be added to risotto.  Make it your own with the ingredients your family likes.  This is a good project for children to get involved in also.  They can help with the stirring, under proper supervision of course.  They'll feel like they accomplished something and will be more willing to eat it.

This CREAMY MUSHROOM & PEAS RISOTTO WITH SPICED PORK TENDERLOIN is very versatile and wonderful.  I really hope you will give it a try.  Your family and friends will think you worked on it all day but only you and I will know it's a Sinfully Healthy Foods Recipe.  I always love to hear how your meals turn out so let me know.     

            

CREAMY MUSHROOM & PEAS RISOTTO WITH SPICED PORK TENDERLOIN

TOTAL TIME:  50- 55 MINS

SERVES 4

4-5 tbsp olive oil, divided

9 c chicken or veggie broth, or both (2 boxes broth + @ 1 c H20 for rest)

1/2 lb mushrooms, sliced

1 c peas, frozen 

1 lg onion, diced

1 large garlic clove, minced

2 c Arborio rice (Risotto rice)

1/4 tsp salt, divided or to taste

1/4 tsp + 1 tbsp freshly ground black pepper, divided or to taste

1/4 tsp cayenne pepper

1 (1 lb) pork tenderloin

1/2 c parmesan cheese, freshly grated + sprinkle for garnish

1 tbsp non hydrogenated margarine, or butter

Couple leaves of fresh oregano 

DIRECTIONS

 

Preheat oven to 400 degrees F.

In large skillet add 1- 2 tbsp olive oil.  Heat on med high.  Remove any excess fat from pork if necessary.  Season all over with 1/8 tsp salt, 1/4 tsp freshly ground black pepper and cayenne pepper.  Place in pan and sear on both sides until a nice dark crust forms.  Place tenderloin in baking dish and add 1-2 c or so of H20 around meat so it doesn't burn.  Cook in preheated oven for 45 mins (1 hr if tenderloin is frozen).  Remove from oven, place on plate and tent with foil.  Allow to rest 5-10 mins to redistribute the juices.

  

While pork is searing, pour broth into medium to large saucepan and bring to boil.  Turn down to med to med low to keep warm.

In large skillet add 1 tbsp olive oil and mushrooms.  Cook over med heat until browned.  Add in frozen peas and pinch of S + P to taste.  Cook until peas are thawed and heated through.  Let sit on low heat until needed. 

Meanwhile in large saucepan add 2 tbsp olive oil.  Add onion and garlic.  Sautee over med heat until just translucent, add Arborio rice and continue stirring for a couple mins to toast the rice.  Start ladling in broth 1 large scoop or 1 c at a time.  Continue to stir constantly with a wooden spoon until broth is absorbed.  Keep adding a ladleful at a time and continue to stir until absorbed and you've incorporated all of the broth.  This should take about 30- 35 mins.  Add 1/8 tsp salt and 1 tbsp freshly ground black pepper (or to taste).  When pretty much done, add in mushroom and peas, 1/2 c parmesan cheese, tablespoon margarine or butter and oregano leaves.  Stir until cheese is melted and all is combined and creamy.

Slice pork once it has rested.  Plate the pork and risotto with veggies of your choice.  ENJOY!