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Butternut Squash Risotto With Roasted Garlic & Cracked Black Pepper Pork Tenderloin
Nick @ DudeFoods.com

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!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. Cook Smithfield Roasted Garlic & Cracked Black Pepper Pork Tenderloin according to the directions on the package.
  2. Combine chicken stock and water in a saucepan and keep warm over low heat.
  3. 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.
  4. Add chicken stock ½ cup at a time stirring frequently until broth is completely absorbed. Repeat until chicken stock is gone.
  5. Stir in grated Parmesan cheese when the last ½ cup of chicken broth is almost absorbed.
  6. Serve with sliced tenderloin.