Rice with pork, mushroom, carrot and peas

Method

1. Start by preparing the vegetables: finely chop the onion, cut the carrots into small dice and slice the mushrooms.
2. In a large pan or saucepan, add a drizzle of olive oil and sauté the chopped onion over medium heat until translucent, about 5 minutes.
3. Add the diced pork and brown well on all sides over medium-high heat for approximately 8-10 minutes.
4. Add the diced carrot and sliced mushrooms to the pan, mixing well with the meat and cooking for a further 5 minutes.
5. Add the tomato passata and stir well. Let it cook for 2-3 minutes.
6. Wash the carolino rice and add it to the mixture, stirring well so it absorbs the flavours. Cook for 1 minute.
7. Add 800 ml hot water (or beef stock, if you prefer) and season with salt and pepper to taste. Bring to the boil.
8. Once it reaches the boil, reduce the heat to the lowest setting, cover the pan and leave to cook for 10 minutes.
9. After 10 minutes, add the frozen peas, mix gently and continue to cook with the pan covered for a further 5-7 minutes, or until the rice is cooked and the water absorbed.
10. Remove from the heat and let rest for 5 minutes before serving.