Pork and seafood risotto with turmeric and long pepper
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Pork and seafood risotto with turmeric and long pepper

This vibrant pork and seafood risotto is an absolute must make fall dish, comforting and delicious.
Course Dinner, Lunch, Main Course, Main Dish
Cuisine Mediterranean, Ramona's Cuisine
Keyword dinner recipe, lunch, main course, main dish, pork and seafood risotto, pork risotto, prawns, risotto, shrimps risotto, squid, vegetable risotto
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 749kcal
Author Ramona Sebastian
Cost £7

Equipment

Ingredients

  • 350 g risotto rice
  • 400 g pork loin cut into chunks
  • 200 g prawns shrimps
  • 500 ml vegetable stock heated up
  • 100 ml double cream heavy cream
  • 200 ml white wine
  • 2 medium onions
  • 3-4 cloves garlic crushed and chopped finely
  • 2 squid tubes large (cut into rings)
  • 1 tsp turmeric powder
  • 1 tbsp ginger freshly grated
  • 1/4 tsp long pepper powder
  • 1 Red chilli
  • 1 tsp Hawaiian red salt or pink Himalayan
  • 2 spring onions ( scallions )
  • 1 handful parsley fresh
  • 2 tbsp almond flakes to sprinkle over optional
  • 2 tbsp oil optional

Instructions

  • Place a skillet on medium fire, add the pork and slightly brown the meat turning it on both sides.
  • Add the onion and stir occasionally until this becomes soft. Add the garlic, the grated ginger, salt, pepper and the turmeric and cook for a further couple of minutes stirring occasionally. Drizzle in some stock if necessary if pork is sizzling away. We need it nice and brown but not too brown.
  • Add the wine and then rice and stir gently so that it costs uniformly. Start adding the hot stock gradually until it all gets absorbed and the rice it’s cooked to perfection which is aldente.
  • Add the double cream and half of the herbs, stir all in and cook for one more minute or two. and then shortly after the prawns and the squid cut into rings just 5-6 min before finishing with the cooking.* (See recipe notes for alternative way of adding the seafood).
  • Just 5-6 minutes before finishing add the prawns and the squid cut into rings.* (See recipe notes for alternative way of adding the seafood).
  • Add the fresh herbs chopped chilli, spring onions and serve while still nice and hot.

Notes

I sometimes prefer starting by cooking the seafodd in the pan with a knob of butter, some garlic and pepper and then take out and set aside for adding towards the end or right at the end.
After removing the seafood from the pan carry on cooking the pork, onions in the juices left from the seafood. This is another way of adding flavours to your risotto.
Enjoy!
 
 
 
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Nutrition

Calories: 749kcal | Carbohydrates: 84g | Protein: 50g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 363mg | Sodium: 1564mg | Potassium: 872mg | Fiber: 4g | Sugar: 5g | Vitamin A: 905IU | Vitamin C: 28mg | Calcium: 154mg | Iron: 7mg