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Five-spice pork risotto
Heat oil in a large frying pan, add celery, onion, garlic and five-spice powder, then gently cook for 5 minutes. Add rice and stir for a further minute.
Heat stock in a saucepan and bring to the boil. Add 1 cup of hot stock to the rice and stir until the liquid is absorbed. Continue to add stock in this way until stock is used and rice is tender.
Stir chopped bok choy through rice along with pork. Cover with a lid for 5 minutes. Sprinkle with coriander to serve.
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