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Ham Hock and Mint Risotto

Ham Hock and Mint Risotto

with Garlicky Sugar Snaps

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We love a good Ham Hock and Mint Risotto and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 sachet

Chicken Stock Powder

2 unit(s)

Garlic Clove

175 grams

Risotto Rice

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 pack(s)

Sugar Snap Peas

30 grams

Unsalted Butter


1 bunch(es)


125 grams

Ham Hock

Not included in your delivery

400 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Energy (kcal)651 kcal
Fat22.0 g
of which saturates13.0 g
Carbohydrate79 g
of which sugars7.0 g
Protein34 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Fill and boil your kettle.


Heat a drizzle of oil in a large ovenproof pan on medium-high heat, add the onion. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven. Stir and cook until the onion has softened, 5 mins. Reduce the heat to medium then add half the garlic, cook for 1 minute more, then add the rice. Stir and cook until the rice is slightly translucent, 1-2 mins.


Add the boiling water (see ingredients for amount) to the rice pan. Stir in the stock powder and pulled ham hock. Bring the mixture to the boil and cover with a lid or some tightly fitting foil (transfer the mixture to an ovenproof dish at this point if you need to). Pop on the top shelf of your oven and bake until the rice is cooked and the stock absorbed, 20-25 mins.


While the risotto cooks, halve the sugar snaps lengthways. Pull the mint leaves off their stalks and finely chop (discard the stalks). When the risotto has 7 mins of cooking time left, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the, sugar snaps and stir-fry until slightly charred and tender, 3-4 mins. Add the remaining garlic and half the mint, cook for 1 minute more, then remove the pan from the heat.


When the risotto is cooked, remove it from your oven, and carefully take off the lid. Add the butter, Italian style grated hard cheese and the remaining mint. Beat until nicely melted. Taste the risotto and add salt and pepper if you feel it needs it.


Spoon the risotto into bowls and place the sugar snaps on top. Enjoy!