Cut the pork cutlets into small cubes.

In a small bowl, combine the pork cubes with salt, ground rosemary, and cooking oil. Mix well and let it rest for 20 minutes.

Cook the pork over medium heat, stirring occasionally, until it develops a golden color and is fully cooked. Transfer the meat to a plate and set aside.

In the same pan, add Arborio rice and toast it, stirring frequently, until lightly golden. Meanwhile, warm the water in the microwave.

Add the peas, spinach, 1 cup of water, salt, parsley flakes, dried thyme, and pepper to the rice. Stir constantly until the water evaporates.

Add another cup of water and continue stirring until it evaporates. Repeat this step with one more cup of water.

Finally, add ½ cup of water and stir constantly until it evaporates. Taste the rice—if it’s not tender and creamy, add another ½ cup of water and continue cooking while stirring constantly. Adjust the salt and pepper if needed.

Remove from heat, add the cooked pork, and stir to combine.