Pork Money Muscle with Butternut Squash Risotto

Experience a delightful fusion of flavors with this Pork Money Muscle with Butternut Squash Risotto. The tender pork pairs beautifully with the creamy, rich risotto and the sweet, nutty flavor of roasted butternut squash. Let's start cooking!

INGREDIENTS

• 1 pork money muscle cut

• Olive oil

• Salt and pepper to taste

• 1 large butternut squash, peeled and cubed

• 1 cup Arborio rice

• 3-4 cups chicken broth

• 1 small onion, finely chopped

• 2 cloves of garlic, minced

• 1/2 cup Parmesan cheese, grated

• Fresh parsley for garnish

Note: This dish is a crowd-pleaser and perfect for a cozy dinner at home.

Remember, cooking is about enjoying the process and making it your own, so feel free to tweak this recipe to suit your preferences. Share your tasty creations with us. Happy cooking, everyone! ️

DIRECTIONS

Preheat your oven to 400°F (200°C). Arrange the butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender and slightly caramelized. Set aside.

1. While the squash is roasting, heat a drizzle of olive oil in a pan over medium heat. Season the pork money muscle with salt and pepper and sear it on all sides until browned. Reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours until the meat is tender.

2. In a separate pot, sauté the onion in olive oil over medium heat until it is translucent. Add the minced garlic and stir until it becomes fragrant.

3. Stir in the Arborio rice, coating it with the oil, garlic, and onion. Gradually add the chicken broth, one cup at a time, stirring constantly until the liquid is absorbed. Continue this process until the rice is al dente.

4. Once the rice is cooked, stir in the roasted butternut squash and grated Parmesan cheese. Mix until the cheese has melted and the risotto is creamy.

5. Slice the cooked pork into thin pieces. Serve over the butternut squash risotto, garnish with fresh parsley, and enjoy! Bon appetit!