Sometime you just go with what is in the fridge – sometimes you eat peanut butter on toast and your husband talks about going around to see what his mum is cooking for dinner, and other times you hit the jackpot. This my friends (yes, blog followers/readers, I consider you all my friends) was a moment of sheer brilliance.
I pulled some pork cutlets out of the freezer – I couldn’t remember what I was going to have with them, but I knew I didn’t have potatoes and I didn’t want to put them with pasta (I am a fan of some form of carb at dinner time. Hey, I’m still breastfeeding throughout the night and I’m back at netball (so pipe down all you baby weight haters).
I grabbed some rice and thought that I would make a risotto – heck, I even had a red onion and a red apple. That could be dinner – right? Well, it was amazing!
PORK CUTLET UPON RED ONION AND RED APPLE RISOTTO
2 pork cutlets
1 1/2 cups of rice
1 red onion, cubed
1 red apple, cubed
1 bunch of asparagus, cut to the same size as the onion and apple
1 handful of rocket
2 cups of vegetable stock
1/4 cup of pine nuts
A drizzle of olive oil
Salt and pepper to season
In a frying pan, drizzle a little olive oil and brown your cutlets – approximately 5 minutes per side.
Meanwhile, in a deep saucepan, drizzle a little olive oil and soften the onion and the apple for approximately 5 minutes. Add the asparagus and rice and toast for a minute or so, before slowly adding the stock and stirring.
Remove the cutlets from the heat and add the pine nuts into the pan for toasting in the residual heat.
Once the risotto has come together (approximately 15-20 minutes), add in the rocket and allow to wilt. Season with salt and pepper, before placing on a plate and topping with the cutlet and pine nuts.
