Cheshire Cheese, Leek and Sweet Potato Risotto
This easy one-pan vegetarian dish makes the most of meltingly delicious Cheshire cheese.
Serves 4 / Prep time: 15 minutes / Cook time: 35 minutes
2 tbsp olive oil
300g sweet potatoes, peeled and cut into small chunks
300g risotto rice (arborio or carnaroli)
200ml dry white wine
1 litre hot reduced salt vegetable stock
2 medium leeks, trimmed and sliced
75g frozen peas, thawed
1tbsp chopped fresh parsley
100g Cheshire cheese, grated or crumbled
Freshly ground black pepper
Basil leaves or parsley springs, to garnish
1 Heat the oil in a large sauté pan or saucepan and add the sweet potato chunks. Cook over a very low heat for 10 minutes, stirring often.
2 Add the rice to the pan and cook, stirring for 2 minutes. Pour in the wine and let it bubble up, then add half the stock. Stir well and cook over a medium heat for 10 minutes.
3 Add the leeks and cook until the rice is tender, gradually adding the remaining stock.
4 Stir in the peas, parsley and most of the Cheshire cheese. Season, then serve with the reserved cheese sprinkled on top, garnished with basil or parsley.
Cook’s tip: If you’re not cooking for vegetarians, try adding 100g chopped cooked ham to the risotto with the peas. Cheshire cheese comes in three varieties – red, white or blue – just make your choice, depending on your taste and its availability.
Cost: £3.64 Cost per portion: 91p
Nutritional analysis per serving
77g carbohydrate of which 6.5g sugars
17g fat of which 7g saturates
174mg sodium equivalent to 0.4g salt