Manu Feildel’s pork, pea & asparagus risotto

METHOD

1. Heat 1 tablespoon of oil in a shallow pan, when hot add half butter. When the butter is foaming and just turning brown, add the pork pieces, season with salt and pepper and quickly fry until golden brown but still pink, then out on a plate to rest.
2. For the risotto, heat the rest of the oil in the same pan and gently fry the shallot and garlic until softened but not coloured. Add the rice and fry for one minute, stirring frequently, until coated in the oil.
3. Add the wine and simmer until absorbed by the rice.
4. Add the hot stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.
5. Add the asparagus, the peas and the cooked pork pieces then stir in the lemon juice and finally the rest of butter, parmesan and parsley. Season to taste with salt and freshly ground black pepper and stir well.