Gino's Spicy Risotto with Minced Pork, 'Nduja & Rosemary

Name: Gino's Spicy Risotto with Minced Pork, 'Nduja & Rosemary | Asda Good Living
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 6 tbsp olive oil; 1 large red onion, finely chopped; 250g minced pork; 1 tbsp finely chopped rosemary leaves; 300g arborio rice; 100ml white wine; 1 litre hot vegetable stock; 3 tsp ’nduja Calabrese; 50g salted butter; 400g can of borlotti beans, drained; 40g finely grated pecorino cheese; Fine sea salt; ground black pepper; 8 thin slices of ciabatta, taster, to serve

'I created this recipe while travelling through Calabria with my son Luciano. He absolutely loves the strong flavours that ’nduja Calabrese has to offer.'

By Asda Good Living,12th April 2022

Cook: 30 Mins

Serves: 4

Price: £5.10 per serving

Nutritional Information

Each 579g serving contains

Energy
20340kj
840kcal

42%

Fat
40g

High
57%

Saturates
13.9g

High
70%

Sugars
3.5g

Low
4%

Salt
2.72g

High
45%

of your reference intake.
Typical energy values per 100g:
3513kj/840kcal

Ingredients

6 tbsp olive oil

1 large red onion, finely chopped

250g minced pork

1 tbsp finely chopped rosemary leaves

300g arborio rice

100ml white wine

1 litre hot vegetable stock

3 tsp ’nduja Calabrese

50g salted butter

400g can of borlotti beans, drained

40g finely grated pecorino cheese

Fine sea salt

ground black pepper

8 thin slices of ciabatta, taster, to serve

Method

Put half the oil into a medium heavy-based saucepan and set over a medium heat. Fry the onion for 1 minute until softened but not browned, stirring with a wooden spoon. Add the pork and rosemary and fry for a further 5 minutes, stirring occasionally. With a slotted spoon, remove the meat and onion from the pan and set aside.

Now place the remaining oil into the saucepan and add the rice. Fry for 3 minutes over a medium heat, allowing it to toast in the flavoured hot oil and stirring continuously with a wooden spoon.

Pour in the wine and cook for a further minute, allowing the alcohol to evaporate. Pour in a couple of ladles of hot stock and bring to a simmer. Continue to cook and stir until all the stock is absorbed. At this point, please stay with the saucepan, because you need to keep stirring with your trusty wooden spoon.

Pour in the rest of the stock, a little at the time, cooking until each addition is absorbed before you add the next. It will take about 18 minutes and you may not need all the stock. Once the rice is cooked (it should have an al dente bite), take off the heat, add the ’nduja, butter and borlotti beans, return the pork and add the pecorino.

Stir all together with a wooden spoon for 45 seconds, allowing the risotto to become creamy and everything to combine properly. Season with salt and serve