Air Fryer PORK CUTLETS WITH
MUSHROOM AND PUMPKIN RISOTTO
WHAT YOU NEED TO GET:
2 Packs Bruemar Pork Cutlets with Spices and Herbs
+ 500g butternut pumpkin, peeled, cut into 2cm pieces
+ 1 tablespoon olive oil
+ 40g butter
+ 2 tablespoons olive oil
+ 1 brown onion, finely diced
+ 200g Swiss brown mushrooms, sliced
+ 1 ½ cups Arborio rice
+ 2 ½ cups vegetable stock
+ ½ cup white wine
½ cup finely grated parmesan
+ 120g pack baby spinach
+ ¼ cup pine nuts, toasted
WHAT YOU NEED TO DO:
1.Preheat oven to 180 °C (Fan Forced). Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle with 1 teaspoon of the oil. Toss to combine. Bake for 20 mins or until tender.
2. In the meantime, prepare the Risotto in a rice cooker: Heat butter and oil in the cooking bowl for 1 minute, add onion and mushrooms. Cook for about 5 minutes until soft, stirring frequently. Add rice, stir to coat with oil.
3. Add vegetable stock and white wine. Cover with lid and cook until the switch turns to warm. Stir rice and fold through cheese and spinach and stand for 10 minutes before serving.
4. Preheat the Air Fryer to 180 °C. Place Pork Cutlets in the Air Fryer and bake for 6-8 minutes on one side. Flip and bake for another 6-8 minutes, or until cooked through.
5. Serve Pork Cutlets with Mushroom and Pumpkin Risotto, sprinkle with pine nuts.