Pork & Cider Risotto with Sage Pesto and Fried Sage and Chestnut Topping

Course Main Dishes

Ingredients in this Recipe

(sea) salt and freshly ground black pepper
1 large clove of garlic, chopped
1 large onion, finely chopped
1 teaspoon butter
1 teaspoon olive oil
1.1 litres/ vegetable stock (I used stock cubes + water)
115g freshly grated Parmesan cheese (I used a combination of Parmesan and Pecorino)
200g pork tenderloin, diced
400g Arborio/Risotto rice
For the Chestnut topping 1 teaspoon butter, 4 sage leaves, 50g cooked chestnuts (chopped)
For the sage" itemprop="name">sage Pesto 2 tablespoons of flaked almonds (pan roasted), handful of sage" itemprop="name">sage leaves, 1 clove of garlic, 1/3 cup of olive/walnut oil, Parmesan cheese (to taste)

See Full Recipe at Food52