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Chorizo, cheddar and leek risotto

Chorizo, cheddar and leek risotto

A deliciously creamy dish that packs a flavourful punch.

  • Serves 4
  • Less than 1 hour


  • Glug PnP Crafted Collection extra virgin olive oil + extra for frying chorizo
  • Large knob butter
  • 1 packet (300g) PnP baby leeks, chopped
  • 2 cloves garlic, chopped
  • 1 sprig thyme, leaves picked
  • About 2 cups (300g) risotto rice
  • 1 cup (250ml) white wine
  • 5L hot chicken stock
  • 2 cups (about a block) PnP Crafted Collection Lancashire cheddar cheese, grated+ extra for serving
  • 1 coil PnP Crafted Collection chorizo, sliced


  1. Heat oil and butter in a pan and sauté leeks, garlic and thyme until fragrant.
  2. Add rice and sauté for a further 2-3 minutes.
  3. Pour in the wine and cook, whilst stirring, until it all absorbs into the rice.
  4. Gradually add the stock, stirring continuously, until all the stock has been used or the rice is al dente (just tender).
  5. Stir through the cheese, remove from the heat, and allow it to melt.
  6. Fry chorizo in oil until slightly crispy.
  7. Fold half the chorizo and oil through the risotto.
  8. Serve topped with the remaining chorizo and scatter with extra cheese, if you like.
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