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

Ingredients

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

 

Method

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

561kcal/2347kJ

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