Risotto with Pigeon Peas and Pulled Pork (Risotto con Gandules y Pernil)

Roasted pork, pernil, is shredded and folded into a creamy risotto with pigeon peas in this Puerto Rican twist on the classic rice dish.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 626 Calories

Ingredients

• ½ cup grated Parmesan cheese
• salt and ground black pepper to taste
• ½ onion, finely chopped
• 3 tablespoons extra-virgin olive oil, divided
• 8 cups chicken stock, divided
• 2 pounds pork shoulder roast, cut into chunks
• 1 (15 ounce) can pigeon peas, drained and rinsed
• ¾ cup arborio rice

Recipe Instructions

Step 1

Season pork with salt and pepper.

Step 2

Heat 2 tablespoons oil in a large pot over medium-high heat. Add pork; cook until browned, about 2 minutes per side. Pour in 2 cups chicken stock. Reduce heat to low, cover, and simmer pork until is fork-tender, about 1 hour. Shred with a fork and transfer to a plate.

Step 3

Heat remaining 1 tablespoon oil in the pot over medium heat. Add pigeon peas and onion; cook and stir for 2 minutes. Stir in arborio rice. Pour in enough chicken stock to barely cover the rice; cook and stir until absorbed. Continue adding stock, stirring often, until each addition is absorbed and rice is tender yet firm to the bite, about 20 minutes.

Step 4

Fold shredded pork into the rice. Sprinkle Parmesan cheese on top.