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Cheshire cheese, leek and sweet potato risotto

This easy one-pan vegetarian dish makes the most of meltingly delicious Cheshire cheese.
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Servings 4 people
Calories 561 kcal


  • 2 tbsp olive oil
  • 300 g sweet potatoes peeled and cut into small chunks
  • 300 g risotto rice (arborio or carnaroli)
  • 200 ml dry white wine
  • 1 litre hot reduced salt vegetable stock
  • 2 medium leeks trimmed and sliced
  • 75 g frozen peas thawed
  • 1 tbsp chopped fresh parsley
  • 100 g Cheshire cheese grated or crumbled
  • Freshly ground black pepper
  • Basil leaves or parsley springs to garnish


  • 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.
  • 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.
  • Add the leeks and cook until the rice is tender, gradually adding the remaining stock.
  • 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.


Nutritional analysis per serving (approximate)
 Energy 2347KJ/561kcal, Protein 16g, Carbohydrate 77g of which 6.5g sugars, Fat 17g of which 7g saturates, Fibre 4.5g, Sodium 174mg equivalent to 0.4g Salt.
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.
Costs per serving: 91p | Cost: £3.64 
Keyword Cheese, Cheshire cheese, Leek, Main course, Risotto, Sweet potato






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