Risotto With Pigeon Peas And Pulled Pork Risotto Con Gandules Y Pernil Recipes

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RISOTTO WITH PIGEON PEAS AND PULLED PORK (RISOTTO CON GANDULES Y PERNIL)



Risotto with Pigeon Peas and Pulled Pork (Risotto con Gandules y Pernil) image

Puerto Rican twist on a traditional Italian rice dish. Garnish with chopped cilantro.

Provided by Milly Suazo-Martinez

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h50m

Yield 4

Number Of Ingredients 8

2 pounds pork shoulder roast, cut into chunks
salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil, divided
8 cups chicken stock, divided
1 (15 ounce) can pigeon peas, drained and rinsed
½ onion, finely chopped
¾ cup arborio rice
½ cup grated Parmesan cheese

Steps:

  • Season pork with salt and pepper.
  • Heat 2 tablespoons oil in a large pot over medium-high heat. Add pork; cook until browned, about 2 minutes per side. Pour in 2 cups chicken stock. Reduce heat to low, cover, and simmer pork until is fork-tender, about 1 hour. Shred with a fork and transfer to a plate.
  • Heat remaining 1 tablespoon oil in the pot over medium heat. Add pigeon peas and onion; cook and stir for 2 minutes. Stir in arborio rice. Pour in enough chicken stock to barely cover the rice; cook and stir until absorbed. Continue adding stock, stirring often, until each addition is absorbed and rice is tender yet firm to the bite, about 20 minutes.
  • Fold shredded pork into the rice. Sprinkle Parmesan cheese on top.

Nutrition Facts : Calories 625.7 calories, Carbohydrate 52.5 g, Cholesterol 109.3 mg, Fat 27.9 g, Fiber 4.4 g, Protein 39.4 g, SaturatedFat 8.7 g, Sodium 1941.3 mg, Sugar 1.7 g

RISOTTO WITH PIGEON PEAS AND PULLED PORK (RISOTTO CON GANDULES Y PERNIL)



Risotto with Pigeon Peas and Pulled Pork (Risotto con Gandules y Pernil) image

Puerto Rican twist on a traditional Italian rice dish. Garnish with chopped cilantro.

Provided by Milly Suazo-Martinez

Categories     Risotto

Time 1h50m

Yield 4

Number Of Ingredients 8

2 pounds pork shoulder roast, cut into chunks
salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil, divided
8 cups chicken stock, divided
1 (15 ounce) can pigeon peas, drained and rinsed
½ onion, finely chopped
¾ cup arborio rice
½ cup grated Parmesan cheese

Steps:

  • Season pork with salt and pepper.
  • Heat 2 tablespoons oil in a large pot over medium-high heat. Add pork; cook until browned, about 2 minutes per side. Pour in 2 cups chicken stock. Reduce heat to low, cover, and simmer pork until is fork-tender, about 1 hour. Shred with a fork and transfer to a plate.
  • Heat remaining 1 tablespoon oil in the pot over medium heat. Add pigeon peas and onion; cook and stir for 2 minutes. Stir in arborio rice. Pour in enough chicken stock to barely cover the rice; cook and stir until absorbed. Continue adding stock, stirring often, until each addition is absorbed and rice is tender yet firm to the bite, about 20 minutes.
  • Fold shredded pork into the rice. Sprinkle Parmesan cheese on top.

Nutrition Facts : Calories 625.7 calories, Carbohydrate 52.5 g, Cholesterol 109.3 mg, Fat 27.9 g, Fiber 4.4 g, Protein 39.4 g, SaturatedFat 8.7 g, Sodium 1941.3 mg, Sugar 1.7 g

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