Pork and Peppers Risotto

Pork and peppers risotto

This is an ol’ reliable dish for me – it’s quick, it’s easy, it doesn’t require many ingredients and it never fails! I love cooking but sometimes in the evening you just want dinner on the table with minimum fuss and effort. This recipe for pork and peppers risotto will do that without compromising on taste or health.

I call this ‘risotto’ but I use the term quite loosely as traditional Italian risotto is usually cooked with a lot of butter and cream, and can be quite rich and gloopy (if that’s a word). I suppose this is more of a pilaf but I’ve refered to it as risotto for so long that risotto it will remain, in my mind anyway!

Pork and Peppers Risotto

Serves 2. Preparation time 20-25 minutes. Approx 500 calories.


  • Two pork chops, trimmed of their fat and diced.
  • Two bell peppers, diced
  • One onion, diced
  • One cup of risotto rice (ordinary rice will work fine too)
  • Two cups of pork or vegetable stock
  • One teaspoon of ground black pepper


  1. Spray a deep pan with oil and place over a medium heat.  Once hot, add the onion and sauté until lightly browned.
  2. Add the pork and fry until the meat has sealed and is beginning to brown.
  3. Add the peppers and cook for a minute. Add the rice and stir to thoroughly combine. Frying the rice like this improves the flavour.
  4. After a minute, add half a cup of stock and the black pepper. Bring to the boil and then lower to a simmer.
  5. Once the first half cup of stock has been absorbed, add another. Stirring frequently, keep adding the stock until it is gone. This should take around 10 minutes. Be careful the rice doesn’t stick, especially towards the end.
  6. Once all of the stock has been added and absorbed, remove from the heat and serve.

Pork and peppers risotto

What’s your go-to dish on a busy evening? Do you often cook rice?

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One Response (+add yours?)

  1. Kim @ Eat, Live, and Blog
    Sep 10, 2011 @ 20:57:39

    That recipe looks great! I might just try it one day. :)


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