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Herb Pesto & Pork Steak Risotto
Herb Pesto & Pork Steak Risotto

Packed with fresh, bright flavours, this herby risotto is simple, quick and deliciously cheesy!

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Serves: 4



Pork Steak Risotto


500 g

Eskort Fresh Pork Neck Steaks, cut into strips

500 ml (2 C)

risotto rice


onion, chopped

1 clove

garlic, chopped

1.5 L (6 C)

vegetable stock

250 ml (1 C)

Grana Padano cheese

65 ml (¼ C)


45 ml (3 T)

olive oil

Herb Pesto


500 ml (2 C)

baby spinach

65 ml (¼ C)


65 ml (¼ C)


65 ml (¼ C)


30 ml (2 T)

thyme, chopped

65 ml (¼ C)

olive oil


lemon, zest and juice

7.5 ml (½ T)


7.5 ml (½ T)



Herb Pesto

  • Blend the baby spinach, chives, basil, mint, thyme, olive oil, lemon juice and zest together to form a smooth paste.

Risotto with Pork Neck Steak

  • Heat olive oil in a large frying pan over a high heat.

  • Fry the onion and garlic until the onion is glossy and translucent.

  • Season the steaks with salt and pepper, and fry for 5 - 8 minutes until seared on all sides.

  • Add the risotto rice and fry for two minutes.

  • Pour in a cup of the stock, stirring until the risotto rice absorbs it completely.

  • Repeat the process until all the stock is absorbed and the rice is al dente.

  • Stir in the herb pesto, butter and Grana Padano cheese.


  • Plate a portion of the risotto and serve topped with grated Grana Padano cheese for extra flavour.


  • This recipe contains dairy (lactose).


  • Butter (contains lactose): Use clarified butter (ghee) or coconut oil.

Recipe Meal Types: - Winter Warmers - Dinner - Lunch - 30 Minute Meals
The following product can be used with this recipe:
Available at Eskort Butcheries

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