Quick & Easy

Pork, pine nut & cointreau risotto

Oozy and delicious Italian-style risotto packed full of pork, pine nuts, cointreau and lemon thyme.
pork, pine nut & cointreau risotto



1.Preheat oven to 200°C/400°F.
2.Place pork on rack in baking dish; brush with combined marinade and rind. Bake, uncovered, 20 minutes. Cover pork, stand 5 minutes then slice thickly.
3.Meanwhile, cook garlic and onion in heated, oiled large saucepan, stirring, until onion softens. Add rice, stock, wine and liqueur; bring to the boil. Simmer, covered, 15 minutes, stirring halfway through cooking.
4.Remove risotto from heat; stand, covered, 10 minutes. Gently stir in spinach, pine nuts, thyme and pork.

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