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Creamy Pork and Risoni Tray Bake
Ingredients
  • 1 tbsp extra virgin olive oil
  • 4 french-trimmed pork cutlets
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbsp chopped fresh rosemary leaves
  • 1 tsp fennel seeds
  • 1 ½ cups risoni pasta
  • 3 cups salt-reduced chicken stock
  • 300ml Bulla Cooking Cream
  • 120g green beans, trimmed, halved
  • 80g baby spinach
  • ¼ cup chopped fresh flat-leaf parsley leaves
  • Lemon wedges, to serve
Steps
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