2 tbs extra virgin olive oil
1 onion, finely diced
1 baby fennel bulb, finely diced, fronds reserved
2 cloves garlic, finely chopped
300g risoni pasta
3 cups chicken stock
1 lemon, finely zested & juiced
50g parmesan, finely grated
40g unsalted butter
1 Riverview Farms Roast Pork, sliced
- 1
Heat oil in a large frypan over medium heat.
- 2
Add onion and fennel and cook for 5-6 minutes until soft. Add garlic and cook for a further 1 minute.
- 3
Add risoni, stock and lemon zest and stir to combine. Bring to simmer then cook on low, uncovered, for 8 minutes, or according to packet instructions, stirring occasionally, until risoni is al dente.
- 4
Add lemon juice, parmesan and butter, and stir to combine. Season with salt and pepper to taste.
- 5
Serve risoni with roast pork, fennel fronds and a drizzle of extra virgin olive oil.
