Risotto With Pigeon Peas And Pulled Pork (Risotto Con Gandules Y Pernil)

1. 1

   Season pork with salt and pepper.

2. 2

   Heat 2 tablespoons oil in a large pot over medium-high heat. Add pork; cook until browned, about 2 minutes per side. Pour in 2 cups chicken stock. Reduce heat to low, cover, and simmer pork until is fork-tender, about 1 hour. Shred with a fork and transfer to a plate.

3. 3

   Heat remaining 1 tablespoon oil in the pot over medium heat. Add pigeon peas and onion; cook and stir for 2 minutes. Stir in arborio rice. Pour in enough chicken stock to barely cover the rice; cook and stir until absorbed. Continue adding stock, stirring often, until each addition is absorbed and rice is tender yet firm to the bite, about 20 minutes.

4. 4

   Fold shredded pork into the rice. Sprinkle Parmesan cheese on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.