Pork and Seafood Risotto with Turmeric and Long Pepper

In case you need some comfort during the cold time of the year, how about this beautiful risotto by @Ramonas.Cuisine? But before you get cooking, make sure to check out her blog. You can also find her on Instagram, Facebook and Twitter.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 people

Calories: 749kcal

Equipment

skillet

wooden spoon

stove

chopping board

Ingredients

350 g Organico Carnaroli rice

400 g pork loin cut into chunks

200 g prawns shrimps

500 ml vegetable stock heated up

100 ml double cream heavy cream

200 ml white wine

2 medium onions

3-4 cloves garlic crushed and chopped finely

2 squid tubes large (cut into rings)

1 tsp turmeric powder

1 tbsp ginger freshly grated

1/4 tsp long pepper powder

1 Red chilli

1 tsp Hawaiian red salt or pink Himalayan

2 spring onions ( scallions )

1 handful parsley fresh

2 tbsp almond flakes to sprinkle over optional

2 tbsp oil optional

Instructions:

Place a skillet on medium fire, add the pork and slightly brown the meat turning it on both sides.Add the onion and stir occasionally until this becomes soft. Add the garlic, the grated ginger, salt, pepper and the turmeric and cook for a further couple of minutes stirring occasionally. Drizzle in some stock if necessary if pork is sizzling away. We need it nice and brown but not too brown.Add the wine and then rice and stir gently so that it costs uniformly. Start adding the hot stock gradually until it all gets absorbed and the rice it’s cooked to perfection which is aldente. Add the double cream and half of the herbs, stir all in and cook for one more minute or two. and then shortly after the prawns and the squid cut into rings just 5-6 min before finishing with the cooking.* (See recipe notes for alternative way of adding the seafood).Just 5-6 minutes before finishing add the prawns and the squid cut into rings.* (See recipe notes for alternative way of adding the seafood).Add the fresh herbs chopped chilli, spring onions and serve while still nice and hot.

Notes by Ramona:

I sometimes prefer starting by cooking the seafood in the pan with a knob of butter, some garlic and pepper and then take out and set aside for adding towards the end or right at the end.After removing the seafood from the pan carry on cooking the pork, onions in the juices left from the seafood. This is another way of adding flavours to your risotto.

Enjoy!