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Italian pork cutlets with corn and pea risotto


  • 1 tablespoon olive oil
  • 1 large red onion, chopped
  • 2 cups SunRice Arborio Risotto Rice
  • 4 cups Campbell's Real Stock Chicken or Vegetable
  • 270g can corn kernels, drained, rinsed
  • 4 pork cutlets, trimmed
  • 2 tablespoons Italian seasoning mix (see tip)
  • olive oil cooking spray
  • 1/2 cup frozen peas
  • 1/4 cup finely-grated parmesan cheese


  • Step 1 - Preheat oven to 180°C. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally for 3 minutes or until onion is soft. Add rice. Cook, stirring for 1 minute. Stir in stock. Bring to the boil. Remove from heat and stir in corn. Remove mixture to an 8 cup-capacity baking dish. Bake, covered, for 20 minutes or until stock is almost absorbed.
  • Step 2 - Meanwhile, coat pork on both sides with seasoning mix. Spray with oil. Heat a large, non-stick frying pan over medium heat. Cook pork, in batches, for 2 to 3 minutes each side or until golden. Remove to a baking tray.
  • Step 3 - Remove risotto from oven. Add peas and parmesan. Stir to combine. Cover. Return to oven with pork. Bake for 10 minutes or until pork is just cooked through. Serve pork with corn and pea risotto.
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