Italian Pork Cutlets Later Than Corn And Pea Risotto

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

The ingredient of Italian Pork Cutlets Later Than Corn And Pea Risotto

• 1 tbsp olive oil
• 1 large red onion chopped
• 2 cups arborio rice
• 4 cups massel chicken style liquid addition
• 270g can corn kernels drained rinsed
• 4 pork cutlets trimmed
• 2 tbsp italian seasoning blend see tip
• olive oil cooking spray
• 1 2 cup frozen peas
• 1 4 cup finely grated parmesan cheese

The Instruction of italian pork cutlets later than corn and pea risotto

• preheat oven to 180u00b0c heat oil in a large saucepan on top of higher than medium heat accumulate onion cook stirring occasionally for 3 minutes or until onion is soft build up rice cook stirring for 1 minute campaign in stock bring to the boil sever from heat and demonstrate in corn cut off surgically remove union to an 8 cup capacity baking dish bake covered for 20 minutes or until heap is around nearly absorbed
• meanwhile coat pork going on for both sides in the same way as seasoning mix spray subsequent to oil heat a large non stick frying pan more than medium heat cook pork in batches for 2 to 3 minutes each side or until golden separate to a baking tray
• sever risotto from oven build up peas and parmesan campaign to combine cover return to oven taking into account bearing in mind pork bake for 10 minutes or until pork is just cooked through further pork when corn and pea risotto

Nutritions of Italian Pork Cutlets Later Than Corn And Pea Risotto

calories: 763 605 calories
calories: 19 5 grams fat
calories: 5 grams saturated fat
calories: 99 2 grams carbohydrates
calories: n a
calories: n a
calories: 44 5 grams protein
calories: 87 milligrams cholesterol
calories: 1604 milligrams sodium
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calories: nutritioninformation