Pork steak risotto & herb pesto

By Drum Digital
10 June 2019


Preparation: 10 min | Cooking: 20 min | Total Time: 30 min | Serves 4

Packed with fresh flavours, this herby risotto is simple, quick and deliciously cheesy!


Herb pesto

500ml (2c) baby spinach

60ml (¼c) chives

60ml (¼c) basil

60ml (¼c) mint

30ml (2T) thyme, chopped

60ml (¼c) olive oil

zest and juice of one lemon

Pork risotto

45ml (3T) olive oil

1 onion, chopped

1 garlic clove, chopped

500g Eskort Fresh Pork Neck Steaks, cut into strips

7,5ml (½T) salt

7,5ml (½T) pepper

500ml (2c) risotto rice

1,5 litres (6c) vegetable stock

60ml (¼c) butter

250ml (1c) grana padano cheese




  • Blend the baby spinach, chives, basil, mint, thyme, olive oil, and lemon zest and juice together to form a smooth paste.


  • Heat the olive oil in a large frying pan over a high heat.
  • Fry the onion and garlic until the onion is glossy and translucent.
  • Season the steaks with salt and pepper, and fry for 5 to 8 minutes until seared on all sides.
  • Add the risotto rice and fry for two minutes.
  • Pour in a cup of the stock, stirring until the rice absorbs it completely.
  • Repeat the process until all the stock is absorbed and the rice is al dente.
  • Stir in the herb pesto, butter and grana padano cheese.
  • To serve, plate a portion of the risotto and serve topped with extra grated grana padano cheese.


This recipe contains dairy (lactose).

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