Pork and Broccoli Risotto

Ingredients

• 1 pound pork boneless loin or leg
• 2 teaspoons vegetable oil
• 3 cups broccoli flowerets
• 1 medium red bell pepper, chopped (about 1 cup)
• 2 cloves garlic, finely chopped
• 1 teaspoon salt
• 1 tablespoon margarine or butter
• 1 medium onion, chopped (about 1/2 cup )
• 1 cup uncooked regular long grain rice
• 1/4 cup dry white wine or beef broth
• 1 cup beef broth
• 1-1/4 cups water
• 1/4 cup skim milk
• 2 tablespoons grated Parmesan cheese

Directions

1. Trim fat from pork loin. Cut pork into slices, 2 x 1 x 1/4 inch. (For ease in cutting, partially freeze pork for about 1 hour.)
2. Heat oil in 10-inch skillet over medium-high heat. Saute pork, broccoli, bell pepper, garlic and salt in oil about 4 minutes or until pork is no longer pink and vegetables are crisp-tender. Remove from skillet; keep warm.
3. Heat margarine in same skillet over medium heat. Cook onion about 3 minutes. Stir in rice and wine. Cook and stir about 30 seconds or until wine is absorbed. Stir in broth and water. Heat to boiling; reduce heat.
4. Cover and simmer about 15 minutes, stirring occasionally, or until rice is almost tender and mixture is creamy. Stir in milk and pork mixture; heat until hot. Sprinkle with Parmesan Cheese.

Recipe Yield: Servings: 6