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Pulled-pork risotto recipe: Italian-asian fusion part I

Arborio rice. Courtesy of Wikimedia Commons and ChiemseeMan.

Risotto. One of Italy's gifts to the world. With so many variations on one recipe, there's really no stopping this simple rice dish. It can be a dessert (rice pudding, anyone?) or a hearty meal that will provide healthy carbs and protein to keep you going.

The following recipe is simple and relatively quick, for a risotto. Like always, please experiment! Dinner's more fun when sometimes it's a surprise.

Pulled-Pork Risotto

1 c. dry arborio rice
2 T butter
1 glug of olive oil
3 c. meat or vegetable stock of your choice
3/4 c. cooked pulled pork
1 bag (2 servings, ~12 oz.) frozen mixed vegetables
1/2 small onion, chopped
3 T hoisin sauce
3 T thyme
salt & pepper to taste

Heat the butter and oil in a large sauce pan over medium heat. Throw in chopped onion and cook 'til translucent.

Add rice and cook, stirring constantly, for about three minutes.

Add stock, one cup at a time, and cook until all the liquid has been absorbed. Stir constantly so that the rice does not burn!

Add hoisin, thyme and spices after 2 cups of stock have been incorporated. Mix in the last of the stock.

While this is still very wet, add the pork.

Just before serving, heat the frozen veggies in the microwave according to the package's directions, add it to the pot, and mix well.

Enjoy with a glass of wine and your favourite person!

For more risotto recipes:'s Top 20 risotto recipes
Please check out Luca's Pasta on 607 West University Avenue in Gainesville for even more delicious Italian food!


  • gene 5 years ago

    how much is a glug?????

  • Julie LeBlanc 5 years ago

    About 2 T, give or take. ;)

  • gene 5 years ago

    thanks for the clarification on a glug. that's a new one for me.

  • Julie LeBlanc 5 years ago

    Haha! Jaime Oliver uses that as a measurement in his cookbooks... it seemed fitting for this one. :D

  • Nan 5 years ago

    Sounds delicious, and I love the richness of arborio rice!

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