Ham Hock and Mint Risotto
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Ham Hock and Mint Risotto

Ham Hock and Mint Risotto

with Garlicky Sugar Snaps

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!

Allergens:
Milk
Egg

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 war 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
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

175

Arborio Rice

1

Chicken Stock Powder

125

Ham Hock

1

Onion

2

Garlic Clove

80

Sugar Snap Peas

30

Unsalted Butter

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1

Mint

Not included in your delivery

400

Water for the Rice

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Nutritional information

Energy (kcal)651 kcal
Energy (kJ)0 kJ
Fat22 g
of which saturates13 g
Carbohydrate79 g
of which sugars7 g
Protein34 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Plate

Instructions

Prep
1

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.

Start Cooking
2

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.

Bake the Risotto
3

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.

Stir-Fry the Sugar Snaps
4

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.

Finishing Touches
5

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.

Serve
6

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