Pork chops Spanish risotto
The Spanish risotto is really lazy enough, just find a pan, spread the rice and ingredients, pour the broth, and wait for the lid to be opened and there will be a surprise! And the protagonist is the shiny pork chop, the meat aroma seeps into the rice along the sauce, it’s every one! In addition, red and yellow peppers enhance the color, eggplant soft rake, onions are sweetened, and meat and vegetables are combined, and they are all alive!
Recipe for pork chop Spanish risotto
Step 1
Cut bell pepper and eggplant into sections.
Step 2
Add 1 tablespoon of rice wine and 2 grams of black pepper to marinate the ribs in advance for 15 minutes.
Step 3
Pour oil into a pan and heat it, add the ribs and fry until the surface is slightly yellow.
Step 4
Add red peppers, yellow peppers, and eggplants, add 2 grams of salt and fry until soft, and set aside.
Step 5
Leave the bottom oil in the pot, pour in 1 bowl of rice, add chopped onion, 1 teaspoon minced garlic, 2 tablespoons of tomato paste, 2 grams of salt, and then pour in an appropriate amount of water to cover the rice.
Step 6
Then put the red peppers, yellow peppers, eggplants, and ribs on the rice, cover and cook over low heat for 15 minutes, then cover and simmer for 10 minutes. Cast iron pots are easy to cook, and if you use an ordinary pan, extend the simmering time appropriately depending on the situation.
Step 7
When stewing rice, we make a sauce, 1 teaspoon of bean paste, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, 1 teaspoon of starch, 2 tablespoons of water Mix, heat until thick.
Step 8
The stewed rice is served with lemon slices, garnished with coriander, and drizzled with the cooked sauce.
Step 9
Salty and delicious, especially enjoyable to eat. Cooking rice is served in one pot, which is easy and easy.
Cooking tips for pork chop risotto