Lemon risotto with garlic marinara

It may take some time to cook this risotto but it is well worth the wait.

Recipe «Lemon risotto with garlic marinara» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 5 cups Massel vegetable liquid stock, 3 tbsp 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.

Ingredients:

• 5 cups Massel vegetable liquid stock 
• 3 tbsp 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 

Instructions

1. Put stock in a saucepan and bring to a gentle simmer. Keep it simmering while you cook the risotto.
2. Heat 2 tablespoons 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.
3. 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.
4. 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.