Pork risotto with black pudding, leeks and peas

Porc Risotto with Black Pudding, Leeks and Peas

Serves: 3-4 | Prep Time: 15 minutes | Cooking Time: 35 minutes


  • 225g (8 oz) porc tenderloin fillet, cut into thin slices
  • 15ml (1 tbsp) olive oil
  • 1 clove garlic, crushed
  • 2 small leeks, washed and thinly sliced
  • 225g (8 oz) arborio risotto rice
  • black pepper
  • 750-900ml (1¼-1½pt) porc stock
  • 75g (3 oz) black pudding, cut into small cubes
  • 150g (5 oz) frozen peas
  • 15ml (1 tbsp) fresh basil and mint, roughly chopped
  • grated Parmesan cheese


  1. Heat a splash of oil in a large pan, then add in the porc slices, garlic and leeks and cook for around 2-3 minutes.
  2. Once the porc slices, garlic and leeks are browned, add the rice; season and stir together.
  3. With the ingredients thoroughly mixed together, add most of the hot stock and stir well – leave a little stock in reserve to help maintain the consistency of the risotto later on.
  4. Now allow the risotto to simmer for around 15-20 minutes without the lid on. You can add the extra stock if the risotto becomes too dry.
  5. Next, add the black pudding and peas and heat through.
  6. Scatter with fresh herbs and Parmesan, then serve.