This is not the kind of risotto where you have to stand over a stove stirring. It is, however, the kind that needs wine.
1 lb. boneless pork loin or leg
2 teaspoons vegetable oil
3 cups broccoli florets
1 red bell pepper, chopped
2 cloves garlic, minced
1 Tablespoon butter
1 onion, chopped (about 1/2 cup)
1 cup uncooked regular long grain rice
1/4 cup dry white wine
1 cup beef broth (a cube of boullion in a cup of water works in a pinch)
1 cup water
1/4 cup milk
2 Tablespoons grated Parmesan cheese
Cut the pork into slices. Heat oil, and saute pork, broccoli, bell pepper, garlic, and salt over medium high heat about 4 minutes, until pork is no longer pink and vegetables are crisp tender. Remove from skillet; keep warm.
In the same skillet, melt butter. Add onion and cook about 3 minutes. Stir in rice and wine. Cook until wine is absorbed. Add broth and water. Heat to boiling, reduce heat. Cover and simmer about 15 minutes until rice is almost tender. Stir in milk and pork mixture, heat until hot. Sprinkle with Parmesan cheese.
From Betty Crocker’s 40th Anniversary Edition Cookbook