1.5 litres chicken stock
2 cups water
2 tablespoons olive oil
1 medium leek, sliced thinly
1 fresh small red thai chilli, chopped finely
3 cups arborio rice
pinch saffron threads
1 cup dry white wine
2 tablespoons tomato paste
1.5kg marinara mix
1 cup frozen peas
2 teaspoons finely grated lemon rind
1 cup loosely packed fresh flat-leaf parsley leaves
Combine stock and the water in medium saucepan; bring to the boil. Simmer, covered.
Heat oil in large saucepan; cook leek and chilli, stirring, until leek softens. Add rice and saffron; stir to coat in leek mixture. Add wine and paste; cook, stirring, until wine has almost evaporated.
Add ½ cup simmering stock to the rice mixture. Cook, stirring, over low heat, until liquid is absorbed. Continue adding stock mixture, in ½ cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 30 minutes.
Add marinara mix and peas; mix gently. Simmer, covered, 5 minutes. Uncover; simmer until all stock has been absorbed and seafood is tender. Stir in rind and parsley.
Serves 8Print Recipe