Description
Dive into a ripper seafood marinara risotto, packed with the best seafood straight from the Aussie coast! Get a taste of the ocean with plump prawns, tender calamari, juicy mussels, and delicate fish, all in one combo. A fair dinkum Aussie feast!
Ingredients
Units
Scale
- 6 cups Vegetable stock
- 600g Seafood marinara mix
- 1 tbs Extra virgin olive oil, plus extra for drizzling
- 1 Onion, finely chopped
- 400g Arborio rice
- 2 cloves of Garlic, peeled and crushed
- /3 cup White wine, or replace with stock
- 140g Baby spinach leaves
- 80g Parmesan, grated
- 2 Lemons, first finely grated rind and then juice
- Salt and pepper, to taste
Instructions
- Heat stock to a gentle simmer in medium saucepan. Add the marinara mix and cook for 2 minutes or until just cooked through.  Using a slotted spoon remove the seafood to a plate and set aside.  Keep stock at a gentle simmer.
- Meanwhile, heat oil in the heavy based saucepan over a low-medium heat. Add the onion and cook for 5 minutes or until softened.Â
- Add the rice and garlic, stirring continuously for 2 minutes or until rice becomes transparent.
- Add wine and stir until all absorbed.  Add stock 1 ladleful at a time, stirring continuously until all the liquid is absorbed before adding the next. Cook until rice is al dente. (If the rice is a little hard, stir in a little boiling water and continue cooking until rice is done.) Remove from heat.
- Gently stir through the reserved seafood, spinach, parmesan and lemon juice and rind. Season and serve immediately with a drizzle of extra olive oil.
- Prep Time: 5
- Cook Time: 25
- Category: Seafood
- Method: Stove-top
- Cuisine: Australian
