Oh, Gordon Ramsey would hit me with the frying pan I was trying to make this in if he knew it was supposed to be risotto.

Not that I know a lot about risotto. I’ve only tried to make it a few times and was almost kind-of successful the first time. But every time it’s at least been edible. This one came out a little sticky, but I liked it a lot anyway.

Recipe for Canela Pork Arborio Rice

Makes 4 servings

Ingredients:

• 3 cups of broth from the Slow Cooked Canela Pork Enchiladas with Guajillo Sauce, or your favorite type of broth.
• 1c arborio rice
• 1/2 diced red onion
• 1tbs lime flavored olive oil
• 1tbs pomegranate vinaigrette
• Salt and pepper to taste

Procedure:

1. Add the olive oil to the pan on medium heat.
2. Put the onion in the pan and saute until transparent.
3. Add the rice and toast it for a few mins.
4. Add one cup of the broth at a time until the rice has absorbed all the liquid. Keep stirring the rice so it doesn’t stick to the pan.
5. Mix in the pomegranate vinaigrette, salt, and pepper.
6. Serve!

Per serving:

Calories: 117
Fat: 6g
Carbs: 21g
Protein: 3g