Recipe

Baked seafood risotto

This beautiful risotto is effortless yet brimming with flavour.

  • 55 mins cooking
  • Serves 4
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Ingredients

Baked seafood risotto
  • 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

Baked seafood risotto
  • 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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