Welsh Pork Risotto With Black Pudding, Leeks & Peas


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

Recipe Information

  • Serves : 3-4
  • Cooking Time : 35 minutes approx.


Recipe provided by Hybu Cig Cymru - Meat Promotion Wales