Pork risotto with black pudding, leeks and peas

  • Prep time 15 mins
  • Cook time 35 mins
  • Serves 4


  • 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


A creamy and hearty risotto with pork, garlic, leeks, black pudding, and peas, topped with herbs and cheese.

  1. 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.
  2. Once the pork 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 the fresh herbs and Parmesan, then serve.
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