Baked Sugar Snap & Bacon Risotto

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Heat a large, wide-based pan with 1 tbsp [2 tbsp] olive oil over a medium-high heat

Once hot, add the bacon lardons and cook for 4-5 min or until golden and crisp

Meanwhile, cut the leek[s] in half lengthways and wash carefully to remove any grit from between the leaves

Slice the leek[s] finely, discarding the tough tops, outer leaves and root end[s]

Boil a kettle

Once the bacon is crisp, add the sliced leek to the pan

Cook for 3-4 min or until starting to soften

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

Dissolve 1/2 [1] Knorr chicken stock cube in 550ml [1.1L] boiled water

Stir the stock into the rice and season with salt and pepper

Transfer the rice mixture to an oven-proof dish

Put the dish in the oven for 20 min or until the rice is cooked – this is your baked risotto

Meanwhile, strip the mint leaves from their stems and chop them finely

Trim and slice the spring onions finely

Once the baked risotto is ready, remove it from the oven

Stir in the sugar snap peas and sliced spring onion

Return to the oven for 5 min to warm through