Name: Baked seafood risotto
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 litre (4 cups) fish stock; 1 tablespoon olive oil; 1 medium brown onion, chopped finely; 2 clove garlic, crushed; 1 1/2 cup (300g) arborio rice; 1/2 cup (125ml) dry white wine; 700 gram (1½ pounds) seafood marinara mix; 250 gram (8 ounces) rocket (arugula), trimmed, chopped coarsely; 30 gram (1 ounce) butter, chopped finely

Ingredients

1 litre (4 cups) fish stock

1 tablespoon olive oil

1 medium brown onion, chopped finely

2 clove garlic, crushed

1 1/2 cup (300g) arborio rice

1/2 cup (125ml) dry white wine

700 gram (1½ pounds) seafood marinara mix

250 gram (8 ounces) rocket (arugula), trimmed, chopped coarsely

30 gram (1 ounce) butter, chopped finely

Method

1.Preheat oven to 200°C/400°F

2.Bring stock to the boil in medium saucepan

3.Meanwhile, heat oil in 2-litre (8-cup) paella pan or ovenproof deep frying pan; cook onion, stirring, until soft. Add garlic; cook, stirring, until fragrant.

4.Add rice; stir to coat in onion mixture. Add wine; simmer, uncovered, until liquid is absorbed. Add 3 cups (750ml) of hot stock; season.

5.Bake, uncovered, 15 minutes. Stir in marinara mix and remaining hot stock. Bake, uncovered, about 25 minutes, stirring halfway through cooking time, or until rice is tender. Stir in rocket and butter.

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Ingredients

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