Baked Sugar Snap & Bacon Risotto

Step 1

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4Heat a large, wide-based pan with 1 tbsp [2 tbsp] olive oil over a medium-high heatOnce hot, add the bacon lardons and cook for 4-5 min or until golden and crisp

Step 2

Meanwhile, cut the leek[s] in half lengthways and wash carefully to remove any grit from between the leavesSlice the leek[s] finely, discarding the tough tops, outer leaves and root end[s]Boil a kettle

Step 3

Once the bacon is crisp, add the sliced leek to the panCook for 3-4 min or until starting to soften

Step 4

Add the arborio rice and cook for 2 min, stirring to coat the grains in the oil

Step 5

Dissolve 1/2 [1] Knorr chicken stock cube in 550ml [1.1L] boiled waterStir the stock into the rice and season with salt and pepperTransfer the rice mixture to an oven-proof dishPut the dish in the oven for 20 min or until the rice is cooked – this is your baked risotto

Step 6

Meanwhile, strip the mint leaves from their stems and chop them finelyTrim and slice the spring onions finely

Step 7

Once the baked risotto is ready, remove it from the ovenStir in the sugar snap peas and sliced spring onionReturn to the oven for 5 min to warm through

Step 8

Serve the baked risotto in bowls with a drizzle of olive oil, season generously with pepperGarnish with the chopped mintEnjoy!