Roast Pork with Fennel & Lemon Risoni

PrepTime 10 Mins
Serves 4
Cook Time 15 Mins
Ingredients

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. 1

    Heat oil in a large frypan over medium heat.

  2. 2

    Add onion and fennel and cook for 5-6 minutes until soft. Add garlic and cook for a further 1 minute.

  3. 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. 4

    Add lemon juice, parmesan and butter, and stir to combine. Season with salt and pepper to taste.

  5. 5

    Serve risoni with roast pork, fennel fronds and a drizzle of extra virgin olive oil.

More Great Recipes
Crispy Roast Pork with Parsnip Puree & Salsa Verde
Sweet and Sour Pork Stir-fry