- Heat a splash of oil in a large pan, then add in the pork slices, garlic and leeks and cook for around 2-3 minutes.
- Once the pork slices, garlic and leeks are browned, add the rice; season and stir together.
- 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.
- 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.
- Next, add the black pudding and peas and heat through.
- Scatter with the fresh herbs and Parmesan, then serve.
Pork risotto with black pudding, leeks and peas
- Prep time 15 mins
- Cook time 35 mins
- Serves 4
Ingredients
- 225g pork tenderloin fillet, cut into thin slices
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 2 small leeks, washed and thinly sliced
- 225g arborio risotto rice
- black pepper
- 750-900ml pork stock
- 75g black pudding, cut into small cubes
- 150g frozen peas
- 1 tbsp fresh basil and mint, roughly chopped
- Parmesan cheese, grated
Method
A creamy and hearty risotto with pork, garlic, leeks, black pudding, and peas, topped with herbs and cheese.