Pork Steaks With Creamy Risoni

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12 Ingredients

Number of servings

250grams risoni
2teaspoons sweet paprika
1 cup frozen peas
1 brown onion (finely chopped)
1/4 cup continental parsley (plus extra to serve)
1/4 bunch silverbeet (shredded)
2tablespoons extra virgin olive oil
2 cup salt-reduced chicken stock 300ml tub thickened cream
2/3 cup finely grated parmesan
1 bunch chives (finely chopped)
4 garlic cloves (crushed)
500grams pork loin steaks

Method

Step 1 of 4

Heat half the oil in a large, deep frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 2 minutes or until softened. Add risoni and cook, stirring, for 1 minute or until lightly toasted.

Step 2 of 4

Add stock and cream. Bring to the boil, then reduce heat to medium-low and simmer, covered, for 10 minutes or until risoni is tender and liquid has been absorbed. Stir in parmesan, peas, chives, parsley and silverbeet.

Step 3 of 4

Meanwhile, season pork with salt, pepper and paprika. Heat remaining oil in a large frying pan over medium- high heat. Working in batches, cook pork for 2 minutes on each side or until golden and just cooked through.

Step 4 of 4

Divide risoni among plates and serve topped with pork steaks and extra parsley.