Italian pork cutlets with corn and pea risotto

This hearty family meal is budget-friendly and easy to make - Perfect!

Recipe «Italian pork cutlets with corn and pea risotto» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 large red onion, chopped, 2 cups arborio rice, 4 cups Massel chicken style liquid stock, 270g can corn kernels, drained, rinsed , 4 pork cutlets, trimmed, 2 tbsp Italian seasoning mix, olive oil cooking spray , 1/2 cup frozen peas, 1/4 cup finely-grated parmesan cheese.

Ingredients:

• 1 tbsp olive oil 
• 1 large red onion, chopped 
• 2 cups arborio rice 
• 4 cups Massel chicken style liquid stock 
• 270g can corn kernels, drained, rinsed 
• 4 pork cutlets, trimmed 
• 2 tbsp Italian seasoning mix 
• olive oil cooking spray 
• 1/2 cup frozen peas 
• 1/4 cup finely-grated parmesan cheese 

Instructions

1. Preheat oven to 180°C. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally for 3 minutes or until onion is soft. Add rice. Cook, stirring for 1 minute. Stir in stock. Bring to the boil. Remove from heat and stir in corn. Remove mixture to an 8 cup-capacity baking dish. Bake, covered, for 20 minutes or until stock is almost absorbed.
2. Meanwhile, coat pork on both sides with seasoning mix. Spray with oil. Heat a large, non-stick frying pan over medium heat. Cook pork, in batches, for 2 to 3 minutes each side or until golden. Remove to a baking tray.
3. Remove risotto from oven. Add peas and parmesan. Stir to combine. Cover. Return to oven with pork. Bake for 10 minutes or until pork is just cooked through. Serve pork with corn and pea risotto.