Visit DiabeticGourmet.com for this and more recipes. You'll also find information on healthy living, dining out, diabetic 101 and a free monthly giveaway!Pork and Broccoli Risotto -
courtesy of DiabeticGourmet.comServings: 6
Ingredients
1 pound pork boneless loin or leg
2 teaspoons vegetable oil
3 cups broccoli flowerets
1 medium red bell pepper, chopped (about 1 cup)
2 cloves garlic, finely chopped
1 teaspoon salt
1 tablespoon margarine or butter
1 medium onion, chopped (about 1/2 cup )
1 cup uncooked regular long grain rice
1/4 cup dry white wine or beef broth
1 cup beef broth
1-1/4 cups water
1/4 cup skim milk
2 tablespoons grated Parmesan cheese
Directions
1. Trim fat from pork loin. Cut pork into slices, 2 x 1 x 1/4 inch.
(For ease in cutting, partially freeze pork for about 1 hour.)
2. Heat oil in 10-inch skillet over medium-high heat. Saute pork,
broccoli, bell pepper, garlic and salt in oil about 4 minutes or
until pork is no longer pink and vegetables are crisp-tender.
Remove from skillet; keep warm.
3. Heat margarine in same skillet over medium heat. Cook onion
about 3 minutes. Stir in rice and wine. Cook and stir about 30
seconds
or until wine is absorbed. Stir in broth and water.
Heat to boiling; reduce heat.
4. Cover and simmer about 15 minutes, stirring occasionally,
or until rice is almost tender and mixture is creamy.
Stir in milk and pork mixture; heat until hot.
Sprinkle with Parmesan Cheese.
Calories: 230, Protein: 13 g, Sodium: 650 mg
Cholesterol: 45 mg, Fat: 15 g, Carbohydrates: 5 g
Exchanges: 2 Low-Fat Meat; 1 Fat; 1/4 Nonfat Milk
