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:
- Add the olive oil to the pan on medium heat.
- Put the onion in the pan and saute until transparent.
- Add the rice and toast it for a few mins.
- 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.
- Mix in the pomegranate vinaigrette, salt, and pepper.
- Serve!
Per serving:
Calories: 117
Fat: 6g
Carbs: 21g
Protein: 3g
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