D itch the hearty stodge and turn y our plate into a colourful collection of light and healthy ingredients...
Breaded pork schnitzel with spring risotto
GF SF
Serves 4 | Prep 30 mins | Cook 40 mins | Calories 1048 (per serving)
FOR THE RISOTTO
4 tbsp olive oil, divided
1 onion, peeled
finely chopped
2 garlic cloves, peeled
finely chopped
200g (7oz) arborio rice
120ml (4fl oz) dry white
wine
1.5 ltr (2 pt) gluten-free
vegetable stock, kept hot
on the stove
100g (3½oz) Parmesan,
finely grated, plus extra
to serve
150g (5oz) frozen peas,
thawed
salt and freshly ground
black pepper
175g (6oz) asparagus
spears, woody ends
trimmed, spears cut into
sections
FOR THE SCHNITZEL
100g (3½oz) gluten-free
plain flour mix
2 large free-range
eggs, beaten
225g (8oz) gluten-free
breadcrumbs, see Tips
4 boneless pork chops,
about 1¼cm (½in) thick,
trimmed
4 tbsp sunflower oil
2 tbsp unsalted butter
TO SERVE
a handful of mint leaves,
1 lemon, cut into wedges
1 For the risotto: Heat the olive oil in a casserole dish or large saucepan set over a medium heat. Add the onion and a pinch of salt, sweating until soft but not coloured, about 5 minutes.
2 Stir in the garlic and about 60ml (2fl oz) water and cook for 3-4 minutes until sizzling. Stir in the rice, cooking and stirring until translucent, about 5 minutes.
3 Add the wine and bring it to the boil, letting it reduce almost entirely, about 2 minutes.
4 Add a small ladle of the hot stock to the rice, cooking and stirring constantly until absorbed. Continue adding the stock in this fashion, before adding the next ladle, until the risotto is creamy and with a very slight bite, about 20-30 minutes.
5 Once the risotto is ready, remove it from the heat and stir in the Parmesan and some salt and pepper to taste.
6 Parboil the peas and asparagus in a saucepan of salted boiling water for 2 minutes. Drain and stir into the risotto, covering the pan with a lid.
7 For the schnitzel: Place the flour mix, beaten eggs and breadcrumbs in three separate shallow dishes. Season each with salt and pepper.
8 Cover the pork chops with clingfilm and pound out to about 5mm (¼in) thick using a meat tenderiser.
9 Dredge the pork in the flour, coating on both sides and shaking off the excess. Dip into the egg, coating both sides and letting the excess drip off. Dredge in the breadcrumbs, pressing gently to help them adhere.
10 Divide the butter and oil between two large frying pans,
