Lemon Risotto with Garlic Marinara
5 cups (1.25 litre) vegetable stock
3 tbs olive oil
1 red onion, halved, finely sliced
2 cups arborio rice
1 cup white wine
3 garlic cloves, crushed
400g seafood marinara mix
1 lemon, rind finely grated
Salt & freshly ground pepper
1/2 cup roughly chopped fresh continental parsley
Bring stock to a gentle simmer. Keep it simmering while you cook the risotto.
Heat 2 tbs of oil in a saucepan over medium heat. Add onion and cook for 2 minutes, or until soft. Add the rice and cook, stirring, for 2 minutes, or until it's translucent. Add the wine and stir continuously until absorbed.
Add a ladleful of stock to rice and stir constantly until liquid has absorbed. Add more stock a ladleful at a time, stirring constantly. Allow liquid to be absorbed before adding more. Cook until rice is tender yet firm to the bite.
Heat remaining oil in large saucepan over medium-high heat. Add garlic and cook for 1 minute. Add marinara mix and lemon zest, cook for 2-3 minutes, or until just cooked. Remove from heat and season with salt and pepper. Stir through parsley. Serve warm risotto topped with seafood.