Butternut Squash Risotto With Roasted Garlic & Cracked Black Pepper Pork Tenderloin Recipe
If you're looking to impress someone with a super fancy looking dish without actually having to put much effort into it then this Butternut Squash Risotto With Roasted Garlic & Cracked Black Pepper Pork Tenderloin is for you!
Ingredients
- 1 Smithfield Roasted Garlic & Cracked Black Pepper Pork Tenderloin
- 4 cups chicken stock
- 1 cup water
- 1 small onion chopped
- 1 clove garlic chopped
- 2 cups arborio rice
- 2 cups butternut squash peeled and diced
- 2 tablespoons butter
- 1 cup Parmesan cheese grated
Instructions
- Cook Smithfield Roasted Garlic & Cracked Black Pepper Pork Tenderloin according to the directions on the package.
- Combine chicken stock and water in a saucepan and keep warm over low heat.
- Melt butter in a separate saucepan and add onion, garlic and butternut squash and cook over medium heat for 5 minutes or until garlic and onion are softened. Add rice.
- Add chicken stock 1/2 cup at a time stirring frequently until broth is completely absorbed. Repeat until chicken stock is gone.
- Stir in grated Parmesan cheese when the last 1/2 cup of chicken broth is almost absorbed.
- Serve with sliced tenderloin.