Name: Risotto marinara
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1.25 litre (5 cups) chicken stock; 1 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 1 1/2 cup arborio rice; 600 gram marinara mix; 1/2 cup frozen peas; 1/4 cup chopped flat-leaf parsley

Ingredients

1.25 litre (5 cups) chicken stock

1 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

1 1/2 cup arborio rice

600 gram marinara mix

1/2 cup frozen peas

1/4 cup chopped flat-leaf parsley

Method

1.Bring stock just to the boil in a medium saucepan. Reduce heat; hold at a simmer.

2.Heat oil in large saucepan over moderate heat. Cook and stir onion for 5 minutes or until soft. Add rice; cook and stir for 1-2 minutes. Reduce heat.

3.Add a ladleful of stock to rice mixture; stir constantly until all liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly and letting liquid be absorbed before adding more. This will take about 35 minutes or until rice is tender but firm to the bite.

4.Add marinara mix and peas. Cover and cook for 5 minutes or until seafood is cooked. Stir in parsley. Season with salt and pepper. Serve at once.

Replace marinara mix with mussels and chopped firm white fish such as hake. For extra lemon zing, add 2 teaspoons finely grated lemon zest.
Note

Woman's Weekly Food

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Ingredients

Method

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