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


16g protein

77g carbohydrate of which 6.5g sugars

17g fat of which 7g saturates

4.5g fibre

174mg sodium equivalent to 0.4g salt