Pork Roulades with Fresh Herbs and Green Risotto with Beer Recipe
Pork Roulades with Fresh Herbs and Green Risotto with Beer
Flavors of France
Total time: less than 15 minutes

Preparation time: 5 minutes
Cooking time: 30 minutes

Difficulty: Easy
For 4 servings

- 4 portions of Pork (bone-in chops or butterflied loin chops, as desired)
- 1 bunch of chervil
- 300 g (10 oz.) short-grained Arborio Rice
- 300 g (10 oz.) peas (fresh or frozen)
- 300 g (10 oz.) small mushrooms
- 300 g (10 oz.) shelled beans
- 100 ml (6 tbsp.) March Beer or other pale beer (such as lager)
- 1 liter (4 cups) very hot chicken stock
- 1 large onion, finely chopped
- 3 tbsp. olive oil
- 75 g (5 tbsp.) butter
- Grated parmesan
- Juice of 1 lemon
- Salt and pepper

Preparing the vegetables

  1. Cook the beans in boiling salted water. Drain and set aside.
  2. Cook the peas in the same way. 
  3. Cook the mushrooms over high heat in a non-stick pan. Once they have exuded their liquid, sauté them for a few moments. Set aside. 
  4. Clean the chervil and divide it into four bunches. Set aside.

Preparing the risotto

  1. In a large saucepan over medium heat place the oil, onion and rice. Cook for 3 minutes, stirring until the rice is pearly-transparent.
  2. Add the beer and let the liquid evaporate. Add broth just to cover, season with salt and pepper. Cook until the liquid has almost completely evaporated, stirring constantly. 
  3. After 15 minutes, add the vegetables and continue cooking for 5 minutes: the risotto is cooked once the rice grains are tender but firm and the mixture is creamy. 
  4. Mix in the butter and grated parmesan. Stir well to blend.

Cooking the pork and presentation

  1. While the risotto is cooking, prepare the grilled pork: sear the meat in a skillet on both sides. Season with salt and pepper and drizzle with lemon juice. 
  2. Place a bunch of chervil on each piece of meat.
  3. Roll up the meat and fasten with a toothpick. 
  4. Drizzle the risotto lightly with olive oil. Place on plates with the pork rolls on top. Serve immediately. 

Collaboration: VFC and Maîtres Brasseurs de France


A glass of March beer

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