Ham Hock and Mint Risotto

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.