Pork and Mushroom Risotto Recipe with Bone Broth

If you're looking for a comforting pork and mushroom risotto recipe, this version uses rich pork bone broth to create a creamy, flavourful dish that's perfect for family dinners.

Bone broth adds depth to the stock while complementing the earthy mushrooms, tender pork and creamy Arborio rice. Whether you're using leftover roast pork or freshly cooked pork loin, this recipe is simple enough for weeknights while feeling special enough for guests.

Why You'll Love This Pork and Mushroom Risotto

• Creamy and comforting
• Great way to use leftover roast pork
• Rich mushroom flavour
• Easy one-pan family meal
• Ready in around 40 minutes
• Made with traditional bone broth

Ingredients

• 225 g Arborio rice
• 120 ml dry white wine
• 4 scoops (tsp)chicken bone broth powder  and 900ml of hot water
• 225 g cooked and diced pork (leftover roast pork or pork loin works well)
• 100 g mushrooms, sliced (such as cremini or shiitake)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 5 g dried thyme
• 5 g dried rosemary
• Salt and pepper to taste
• 60 g Parmesan cheese, grated
• 30 g butter
• 30 ml olive oil

Method

1. Prepare the Chicken Broth: Mix the broth and hot water together and stir well to avoid clumping. Follow the instructions for rehydration and keep it warm over low heat.
2. Sauté Mushrooms and Aromatics: In a large pan, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened. Add sliced mushrooms and cook until they release their moisture and become golden brown.
3. Toast the Rice: Add Arborio rice to the pan and stir to coat with the oil, toasting for about 1-2 minutes until the edges become translucent.
4. Deglaze with Wine: Pour in the white wine and stir until it’s mostly absorbed by the rice.
5. Cook the Risotto: Begin adding the warm chicken broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente texture. This will take about 18-20 minutes.
6. Add Pork and Finish: Stir in the diced cooked pork, butter, and Parmesan cheese into the risotto. Season with salt and black pepper to taste.
7. Serve: Once the risotto is creamy and the rice is cooked to your liking, serve it hot.

Enjoy your delicious and creamy Pork and Mushroom Risotto made with a rich pork broth!

Tips for the Best Pork and Mushroom Risotto

• Arborio rice gives the classic creamy texture.
• Keep the broth warm while cooking.
• Stir regularly but don't overwork the rice.
• Leftover roast pork works beautifully.
• Finish with butter and Parmesan for extra richness.

What to Serve with Pork Risotto

This risotto pairs well with:

• Rocket salad
• Garlic green beans
• Roasted asparagus
• Crusty sourdough bread
• Parmesan shavings

Can You Make It Ahead?

Risotto is always best served freshly cooked, but leftovers can be refrigerated for up to two days. Reheat gently with a splash of broth or water to restore the creamy texture.

FAQs

Can I use leftover roast pork?

Yes. Leftover roast pork is perfect for this recipe and adds plenty of flavour.

Can I freeze pork risotto?

Risotto can be frozen, although the texture may soften slightly after reheating.

Which mushrooms work best?

Chestnut, button, shiitake or oyster mushrooms all work well.

Can I make this without wine?

Yes. Simply replace the wine with a little extra bone broth.

Why use bone broth in risotto?

Bone broth provides a rich savoury flavour that works particularly well with pork and mushrooms while creating a deliciously comforting risotto. Avoid making specific health claims; focus on its culinary qualities.