Best saucepan for this recipe
This oven-baked marinara risotto calls for a large heavy-based ovenproof saucepan. Make sure it's large enough to accommodate all the ingredients and can go from stovetop to oven.
Ingredients
1.25L chicken stock
2 Tbsp olive oil
50g butter, chopped
1 leek, halved lengthways, thinly sliced
2 cloves garlic, crushed
2 cups arborio rice
Salt and freshly ground black pepper, to season
125ml dry white wine
½ cup frozen peas
500g marinara mix
Extra 50g butter, chopped
2 Tbsp chopped parsley
Finely grated zest of ½ lemon
Lemon wedges, to serve
Method
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Preheat oven to 200°C. Put stock in a saucepan over a medium heat and cook until just simmering. Set aside and keep warm.
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Heat oil in a large heavy-based ovenproof saucepan over a medium heat. Add butter, leek and garlic and cook, stirring occasionally, for 5 minutes or until leek is soft Add rice, increase heat to high and cook, stirring, for 2 minutes. Season with salt and pepper. Add wine and cook, stirring, for 1 minute or until absorbed.
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Stir in warm stock. Cover pan with a lid, transfer to oven and bake for 20 minutes. Stir in peas and top with marinara mix and extra butter. Cover with lid and bake for 5 minutes or until seafood is just cooked.
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Top with parsley and zest. Serve with lemon wedges.
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