Creamy Garlic Seafood Risotto

Serves 4

Time 45 minutes

Ingredients

2 tbsp olive oil

1 onion, peeled and finely chopped

3 cloves garlic, peeled and chopped

300g Arborio rice

125ml dry white wine

1L fish or vegetable stock, kept hot

300g marinara mix, thawed if frozen

100ml pure cream

30g unsalted butter

30g grated Parmesan cheese, plus extra to serve

Zest and juice of 1 lemon

Sea salt and cracked black pepper, to taste

Method

Heat olive oil in a large, wide saucepan over medium heat. Add onion and cook for 5 minutes until translucent. Stir in garlic and cook for 1 minute. Add rice and stir for 1–2 minutes to coat the grains.

Pour in the wine and cook until almost absorbed. Add a ladleful of hot stock, stirring until absorbed, then add the next. Continue for 18–20 minutes, stirring often, until creamy and al dente.

Stir in the marinara mix and cook for 3–4 minutes until the seafood is opaque and cooked through. Add cream, butter, Parmesan, lemon zest and juice. Season with sea salt and black pepper.

Serve immediately with extra Parmesan.