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Lemon risotto with garlic marinara
Lemon risotto with garlic marinara
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Slow-cooked risotto is worth the wait.
Ingredients:
  • 1275.00 gm (1.25 litre) vegetable liquid stock
  • 54.60 gm olive oil
  • 1 red onion, halved, finely sliced
  • 440g rice
  • 250ml white wine
  • 3 garlic cloves, crushed
  • 400g seafood marinara mix
  • 1 lemon, rind finely grated
  • Salt & freshly ground pepper
  • 125.00 ml roughly chopped fresh continental parsley
Instructions:
  • Pour the stock into a saucepan and let it gently simmer as you prepare the risotto.
  • In a saucepan over medium heat, warm 2 tablespoons of oil. Sauté onion until soft, about 2 minutes. Stir in the rice and cook until translucent, about 2 minutes. Pour in the wine and stir until absorbed.
  • Gradually pour stock into rice, stirring continuously until absorbed. Continue adding stock gradually, allowing absorption before each addition. Cook until rice is tender with a slight bite.
  • In a large saucepan heated over medium-high heat, sauté garlic in the remaining oil for 1 minute. Add marinara mix and lemon zest, cook for 2-3 minutes until just cooked. Remove from heat, season with salt and pepper, stir in parsley. Serve warm risotto topped with seafood.

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