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.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.