- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Pork and Broccoli Risotto



  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.

Nutritional Information Per Serving:

Calories: 230
Fat: 15 grams
Sodium: 650 miligrams
Cholesterol: 45 miligrams
Protein: 13 grams
Carbohydrates: 5 grams

Diabetic Exchanges

2 Low-Fat Meat; 1 Fat; 1/4 Nonfat Milk