Pork, Fennel and Brown Rice Risotto

Prep time 10 minutes Cook time 25 minutes

Serves 4 people



  • ¼ cup extra virgin olive oil, plus extra to drizzle
  • 600g pork medallion or leg steaks, cut into 2cm pieces
  • 1 large or 2 small pieces of fennel, fronds separated
  • 1 leek, chopped
  • 250g swiss brown mushrooms
  • 3 garlic cloves, chopped
  • 1 tbs chopped thyme leaves
  • 1 ½ cups brown rice
  • 1 cup dry white wine
  • 1L chicken stock, warmed
  • ½ cup grated parmesan, rind reserved
  • 1 lemon, juiced
  • 125g baby spinach


  1. 1.
    Heat the oil in a deep frypan over medium high heat.
  2. 2.
    Season the pork and cook for 4-5 minutes until golden. Remove pork from the pan, leaving any remaining oil in the pan.
  3. 3.
    Chop half the fennel bulb and add to the pan with the leek and mushrooms. Cook for 3-4 minutes until softened then add the garlic and thyme and cook for a further minute until fragrant.
  4. 4.
    Add the rice and cook for 1-2 minutes until toasted then add the wine. Add the stock and bring to a simmer, cooking until all the liquid has been absorbed.
  5. 5.
    Return the pork to the pan and stir through with parmesan and half the spinach, adding a little more hot water if needed. Remove from the heat.
  6. 6.
    Finely shave the remaining fennel head using a mandolin. Toss in the lemon juice and olive oil and remaining spinach leaves and season. Serve salad with the risotto.