Iberico Pork Chops atop Butternut Squash and Sage Risotto

[[ recipeID=recipe-8kneo8sx4, title=Iberico Pork Chops atop Butternut Squash and Sage Risotto ]]

Iberico Pork Chops atop Butternut Squash and Sage Risotto

Servings: 4

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Ingredients

Instructions

Ingredients

You’ll need

  • One large casserole
  • One baking tray
  • One medium saucepan 
  • One large frying pan

Risotto Ingredients

  • 1 butternut squash, peeled and chopped into cubes
  • 1 carrot, finely chopped
  • 1 medium onion, finely chopped
  • 1 celery stalk, finely chopped
  • 4 sage leaves, roughly chopped
  • 1200 ml vegetable stock
  • 400 g arborio rice
  • 30 g butter
  • 50 g parmesan, grated

Pork chops Ingredients

  • 250 g x 4 Iberico Pata Negra Loin Chops
  • 1 tbsp olive oil
  • 15 g butter
  • A handful of sage leaves

Instructions

  1. Preheat the oven to 200C (180C fan).
  2. Cut both ends off and peel the butternut. Cut down the middle and half the butternut and scrape out the seeds with a spoon. Chop the butternut into cubes about 2cm big. Place on a baking tray, drizzle with some olive oil, season with salt and pepper and add the chopped sage leaves. Bake in the oven for 25-30 minutes.
  3. Prepare your soffritto by finely chopping the onion, celery and carrot. Add a generous drizzle of olive oil to a large casserole and add the soffritto. Cook on low heat for about 10 minutes until the vegetables had softened but not browned.
  4. While the soffritto is cooking, bring the stock to simmer in a medium-sized saucepan.
  5. Stir in the rice in the soffritto until it’s well coated. Add the wine, stir it and let simmer until almost all of the wine has evaporated. Start adding the simmering stock, one ladleful at a time, while stirring. Let the stock absorb before adding the next one while gently stirring.
  6. The rice will take about 15-17 minutes to cook, and the rice should still have a bite to them once ready.
  7. Meanwhile, cook the pork chops and sage leaves. Heat a large frying pan on high heat and add the olive oil and butter. Season the pork chops with salt and pepper and add to the pan together with the sage leaves. Cook on 3-4 minutes on each side until cooked through and juices run clear. Remove from pan and leave to rest while finishing off the risotto.
  8. Once the butternut is cooked, please remove it from the oven and place half of it in a blender, blitz smooth.
  9. Season to taste with salt and pepper and stir in the butter, parmesan and half of the smooth butternut puree. Then carefully fold in the pieces of butternut. If the risotto feels a little dry, add some more stock.
  10. Plate your dish by first spreading out some butternut puree on the plate, adding a good portion of the butternut risotto and a pork chop before finishing it off with a few crispy sage leaves and freshly grated parmesan.