Serves 4 | Preparation 20 mins | Cook 30 mins


250g Penllyn Estate Sweet Cured Pork Collar 

2 bunches Wye Valley Asparagus  

2 good handfuls Spinach 

1 White Onion (finely diced) 

4 Cloves Garlic (crushed) 

300g Fresh Popped Peas 

2 cans 500ml Potts’ Ready to Use Vegetable or Chicken Stock 

300g Italian Organic Carnaroli Risotto Rice 

½ packet of Caws Teifi Cheese (Mature) or Parmesan (grated) 

1 Large Glass White Wine 

50g Ty Tanglwyst Dairy Butter 

Dash of Forage Rapeseed Oil 

Approx. 500ml of water


1. Sweat off the onion and garlic in the butter on a low heat.  

2. Add the risotto rice and glass of white wine and stir gently.  

3. Slowly add the stock until fully absorbed (if all liquid is absorbed add a little water until the rice is cooked). Set pan aside while you cook remaining ingredients. 

4. Cut pork collar into lardons and fry in a little rapeseed oil until golden.  

5. Cut asparagus ends off and with the peas blanche in salted boiling water for 2-3 minutes until al dente.  

6. Stir the pork and vegetables through the rice. Add spinach and most of the grated cheese (and more liquid if needed). Finally, add in a few small knobs of butter to emulsify the rice.  

7. Plate up and finish with more grated cheese.  


To make up to 2 days in advance, spread the cooked risotto rice base thinly onto a baking tray and store in the fridge.