Italian-Inspired Stuffed Pork Rolls with Sage Risotto

🍽️ Recipe Overview

• Cuisine : Italian
• Dietary : High-protein
• Difficulty : Medium
• Time : Quick
• Serves : 3

👨‍🍳 Chef's Notes

Enhance the flavors by marinating the pork rolls overnight. The risotto should be creamy but slightly al dente for the perfect texture contrast.

⭐ Why This Recipe Works

By combining the robust flavors of pork with the earthy aroma of sage in the risotto, this dish creates a harmonious blend that satisfies both taste and protein requirements.

🧾 Ingredients

For the Stuffed Pork Rolls:

• 450g Pork loin, thinly sliced (1 lb)
• 1 tbsp Sage, chopped
• 2 tbsp Olive oil
• Salt and pepper to taste
• Toothpicks for securing

For the Sage Risotto:

• 200g Risotto rice (Arborio) (1 cup)
• 1 liter Chicken broth (4 cups)
• 1 Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tbsp Butter
• 1/4 cup White wine
• 2 tbsp Parmesan cheese, grated
• Fresh sage leaves for garnish

🔪 Preparation

1. Pound the pork slices to flatten them slightly.
2. Season the pork slices with salt, pepper, and chopped sage.
3. Roll up the pork slices and secure with toothpicks.
4. In a separate pot, heat the chicken broth for the risotto.
5. Chop the onion, garlic, and sage.

🥘 Cooking Instructions

Stuffed Pork Rolls:

1. Heat olive oil in a pan over medium heat.
2. Sear the pork rolls until browned on all sides, then remove from the pan and set aside.
3. Add a splash of white wine to deglaze the pan.
4. Return the pork rolls to the pan, cover, and simmer for 15-20 minutes until cooked through.
5. Remove the toothpicks before serving.

Sage Risotto:

1. In a separate pan, melt butter and sauté onions until translucent.
2. Add garlic and risotto rice, stirring for 1-2 minutes.
3. Begin adding the warm chicken broth, one ladle at a time, stirring continuously until the rice is creamy and cooked but slightly al dente.
4. Stir in grated Parmesan cheese and chopped sage.
5. Serve the pork rolls on a bed of sage risotto, garnished with fresh sage leaves.

⏱️ Timing Breakdown

• Preparation: 20 minutes
• Cooking: 30 minutes

📊 Nutrition Facts

• Calories: 447 per serving
• Protein: 26g
• Carbohydrates: 39g
• Fat: 17g

🔄 Variations & Substitutions

• For a vegetarian option, replace the pork with grilled eggplant slices.
• Substitute chicken broth with vegetable broth for a lighter version.

💡 Pro Tips

• Rest the cooked pork rolls for a few minutes before slicing to retain juiciness.
• Keep stirring the risotto to release starch and achieve a creamy texture.

🌡️ Storage Instructions

Store any leftover pork rolls and risotto separately in airtight containers in the refrigerator. Reheat in the microwave or on the stovetop with a splash of broth to maintain moisture.

Remember to enjoy this dish with a glass of white wine to complement the flavors!