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Manu Feildel’s pork, pea & asparagus risotto

Preparation time
Cooking time
4 - 6


  • ½ pork fillet (cut into small strips)
  • 2 tbsp olive oil
  • 2 golden shallot, chopped
  • 1 clove garlic, chopped
  • 200g risotto rice (arborio)
  • 250ml white wine
  • 500ml chicken stock (hot)
  • 6 asparagus spears, blanched, chopped
  • 1 handful of frozen peas (defrosted)
  • Juice of 1 lemon
  • 50g butter
  • 75g parmesan (grated)
  • 1 tbsp chopped parsley
  • Salt and freshly ground black pepper


  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.
Preparation time
Cooking time
4 - 6


Two Blues Sauvignon Blanc 2014
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