Artichoke and Preserved Lemon Risotto with Chargril

Name: Artichoke and Preserved Lemon Risotto with Chargrilled Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 600 g pork fillets; 1 tablespoon olive oil; 1 large onion, finely chopped; 1 clove garlic, crushed; 2 cups arborio rice; 1 cup white wine; 6-7 cups boiling chicken stock; 125 g PHILADELPHIA Light Spreadable Cream Cheese; 3/4 cup shredded Parmesan cheese; 1 roasted red capsicum, cut into thick strips; 50 g baby spinach; 1/3 cup finely chopped parsley; 2 tablespoons finely chopped preserved lemon; salt and freshly ground black pepper, to taste; 400 g can artichoke hearts, drained and halved

Servings: persons

Olive oil spray
600 g pork fillets
1 tablespoon olive oil
1 large onion, finely chopped
1 clove garlic, crushed
2 cups arborio rice
1 cup white wine
6-7 cups boiling chicken stock
125 g PHILADELPHIA Light Spreadable Cream Cheese
3/4 cup shredded Parmesan cheese
1 roasted red capsicum, cut into thick strips
50 g baby spinach
1/3 cup finely chopped parsley
2 tablespoons finely chopped preserved lemon
salt and freshly ground black pepper, to taste
400 g can artichoke hearts, drained and halved

1
SPRAY the pork fillets with oil and chargrill for 2 minutes on each side.
2
Transfer to a baking tray and bake in a moderate oven 180C for 1015 minutes.
3
Wrap in foil and keep warm.
4
HEAT the oil in a large saucepan and saute the onion and garlic for 34 minutes.
5
Add the rice and stir for 12 minutes until translucent and well coated with oil.
6
Add wine and cook until absorbed.
7
Gradually add the stock in small amounts, stirring occasionally, until all the stock is absorbed and the rice is just tender.
8
STIR through the PHILLY, Parmesan, capsicum, spinach, parsley, lemon and seasonings.
9
Cook for a further 23 minutes or until heated through, then fold through the artichokes.
10
Spoon the risotto into serving bowls and top with thinly sliced pork fillet.
11
Serve immediately.

1188

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Olive oil spray, 600 g pork fillets, 1 tablespoon olive oil, 1 large onion, finely chopped, and more.

Yes, Artichoke and Preserved Lemon Risotto with Chargrilled Pork falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke and Preserved Lemon Risotto with Chargrilled Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions