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|4 cups||Chicken stock|
|3 tbsp||Olive oil|
|1½ cups||Arborio rice|
|½ cup||White wine|
|1 to taste||Salt & freshly ground pepper|
|300 g||Seafood marinara mix|
|3 tbsp||Fresh parsley|
|1 to serve||Lemon|
- Heat stock in a small saucepan. Heat olive oil in a large heavy-based saucepan, add the finely diced onion and cook for 5 minutes over a medium heat until softened.
- Add risotto rice and stir continuously for 2 minutes. Add white wine and simmer until wine evaporates. Add hot stock all at once and bring to the boil, stir, then turn down the heat to a low simmer. Cover the pan and simmer very gently for 15 to 20 minutes.
- Remove pan from heat and stir risotto well to create a creamy consistency, adding a little more stock to moisten, if necessary. Season with salt and pepper to taste.
- Stir in seafood marinara mix, thawed and chopped fresh parsley and stir over a gentle heat for 5 minutes more to cook seafood, adding a little more stock if necessary to reach desired consistency. Serve with lemon wedges on the side to squeeze over.
Tip: The key to good risotto is to cook it slowly over a low heat until all the liquid has been absorbed and the rice is plump and tender and surrounded by a creamy sauce.