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Baked Sugar Snap & Bacon Risotto

Baked Sugar Snap & Bacon Risotto

Rating
4.5rating out of 5

(3615 reviews from our customers)

Prep Time

40 min

Cuisine

Italian

For this risotto, let your oven to do the hard work. You'll achieve fabulous flavours thanks to smoky bacon, sweet leeks and crisp sugar snap peas. Finish with fresh mint to give your dish a boost.

Prep Time

40 min

Cuisine

Italian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Arborio-rice
160g arborio rice
Leek
1 leek
Spring-onion
2 spring onions
fresh-mint
10g mint
Sugarsnap-peas
80g sugar snap peas
chicken stock cube (new 5/18)
1/2 Knorr chicken stock cube †
British bacon lardons
100g British bacon lardons
You Will Need
Oven-proof dish, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 160g arborio rice
  • 1 leek
  • 1 spring onion
  • 10g mint
  • 80g sugar snap peas
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 100g British bacon lardons
Typical Values per 100g per serving
Energy 564 kJ
134 kcal
1891 kJ
448 kcal
Fat
of which saturates
2.8 g
1.2 g
9.3 g
4 g
Carbohydrate
of which sugars
21.7 g
2.5 g
72.9 g
8.5 g
Fibre 1.8 g 6.1 g
Protein 5.5 g 18.5 g
Salt 1.1 g 3.71 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
160g arborio rice
arborio rice(100%)
1 leek
leeks
1 spring onion
spring onion
10g mint
mint (100%)
80g sugar snap peas
sugar snap peas
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
100g British bacon lardons
pork 87%, water, salt, preservatives: sodium nitrite and potassium nitrate, antioxidant: sodium ascorbate
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Baked Pancetta & Snap Pea 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

2 Baked Pancetta & Snap Pea Risotto

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

3 Baked Pancetta & Snap Pea Risotto

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

Cook for 3-4 min or until starting to soften

4 Baked Pancetta & Snap Pea Risotto

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

5 Baked Pancetta & Snap Pea Risotto

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

6 Baked Pancetta & Snap Pea Risotto

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

Trim and slice the spring onions finely

7 Baked Pancetta & Snap Pea Risotto

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

8

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Serve the baked risotto in bowls with a drizzle of olive oil, season generously with pepper

Garnish with the chopped mint

Enjoy!

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