Core tomato and finely chop.

Trim and thinly slice green onions, keeping white and green portions separate.

Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with garlic and parsley seasoning and 1/4 tsp. salt.

Place another medium pot over medium-high heat and add 2 tsp. olive oil.

Add white portions of green onions to hot pot. Stir occasionally until fragrant, 30-60 seconds.

Add rice and cook, 1 minute.

Want a shortcut? Skip the stirring. Add 1 cup water and chicken base to hot pot and bring to a boil. Once boiling, cover and reduce heat to medium-low. Cook until water is absorbed and rice is tender, 13-18 minutes.

Skip step to step 4. Finish risotto in step 5.

Add chicken base and 1 cup boiling water from other pot to hot pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed, 5-6 minutes.

Add 1/2 cup boiling water from other pot and stir often until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Stir in plain butter, cheese, garlic salt, and a pinch of pepper until combined.

While risotto cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add sliced pork to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes.

Remove from burner and stir in basil pesto butter until combined. Rest, 3 minutes.

While pork cooks, continue recipe.

In a mixing bowl, combine tomatoes, arugula, green portions of green onions, a pinch of salt and pepper, and 1/2 tsp. olive oil.

Plate dish as pictured on front of card, topping risotto with pork. Garnish with salad and balsamic glaze (to taste). Bon appétit!