Tomato risotto with pork tenderloin and pancetta

I like Italy and I love italian food. But unfortunately, my passion for Italian food is mine alone. My children especially do not like it, they prefer mostly typical Czech cuisine. So I don’t cook these meals very often. But if you like risotto and want to give it a try, here is my version of this wonderful recipe.

  • pork tenderloin cut into cubes
  • 1 cup risotto rice
  • 200 g cut and roasted pancetta
  • salt
  • onion
  • pepper
  • 400g cut tomatos
  • 1 liter of chicken broth
  • Water
  • parmasan
  • basil

Cut tenderloin into cubes, add salt and pepper, and fry pork tenderloin in the pan on all sides. Pour water into the pan and simmer for 30 minutes.

In the other pan heat a splash of olive oil on medium-low heat. Add the onion and cook until soft, add tomatos and salt and cook until the tomatos are also soft. Now it is time to add the arborio rice, 200 ml chicken broth, tenderloin, roasted pancetta and cook until the liquid is almost fully absorbed, add another ladleful and continue stirring. Continue adding chicken broth until the is rice cooked, about 20-25 minutes. If you have added all broth and and the rice is not cooked, you can use water or more broth.

Once your risotto is ready, add the grated parmesan and basil and stir.

Serve in warm bowls with a sprinkling of  parmesan.

Gluten free tomato risotto with pork tenderloin and pancetta