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Author Notes: Impress your guests this holiday season with an eco-friendly and sustainable organic menu from duBreton. The largest producer of organic and Certified Humane pork in North America, duBreton believes that Better choices change the world, even if it’s only one ingredient at a time.
Risotto gives a gourmet feel to any meal. Put a holiday spin on this Italian favourite with duBreton’s Cider and Apple Risotto with Za’atar Ground Pork and Roasted Brussels Sprouts. —dubreton
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 cup short-grain brown rice
- 1 1/4 cups cider
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 cups chicken broth, heated
- 1 cup firm cheese (e.g. old cheddar, parmesan, Swiss), grated
- Sea salt and fresh ground pepper
- 3 cups Brussels sprouts, quartered
- 1 packet duBreton Organic Extra Lean Ground Pork
- 2 teaspoons za’atar (traditional Middle Eastern spice blend)
- 1 cup apples, julienned
- 1/3 cup fresh parsley, chopped
- Heat half the oil in a pan over medium heat and sauté garlic and onion for 5 minutes. Add rice and mix well, ensuring it is coated with oil. Add cider, thyme and bay leaves. Continue cooking, stirring frequently. When the rice has absorbed nearly all of the liquid, stir in 1/2 cup (125mL) broth, allowing rice to absorb all the liquid. Repeat until all broth has been added. Continue cooking until rice is tender then stir in cheese. Season to taste.
- Preheat oven to 425°F (210°C).
- Meanwhile, remove outer layers of leaves from Brussels sprouts and place sprouts and leaves on a baking sheet. Pour the remaining oil over top and season generously. Stir well and bake for 15 minutes, stirring again halfway through.
- When the risotto is almost done, brown pork in a pan over high heat, season and add za’atar.
- In a bowl, mix apple and parsley and season.
- Divide risotto between four deep dishes. Top with pork, roasted Brussels sprouts and apple mixture.
- Tip: Za’atar is generally a blend of thyme, sesame seeds, sumac and salt.