Name: Baked seafood risotto
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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