Seafood risotto

1. In a large saucepan, bring vegetable stock to the boil with saffron. Reduce heat to low and keep warm.
   
2. Heat half butter and oil together in a large, heavy-based frying pan on medium. Add marinara mix, stirring for 2-3 minutes, until cooked through. Transfer to a bowl and set aside.
   
3. Melt remaining butter in same pan. Saute onion and garlic for 2-3 minutes until softened. Add rice and cook, stirring, for 1-2 minutes, until well coated.
   
4. Blend in wine and simmer until almost evaporated. Add a ladleful of hot stock and stir until absorbed. Keep adding stock, a ladleful at a time, stirring and making sure each is absorbed before adding the next. Continue until rice is tender, about 20 minutes (you may not need all the stock).
   
5. Stir in the seafood, passata and parsley. Season to taste and cook for 1 minute, until heated through. Garnish with parsley, serve with lemon wedges.

• We added a handful of mussels in the shell — these are inexpensive but look great!
  
• Passata (sieved tomatoes) is available from supermarkets.
  
• Make your own marinara mix of mussels, prawns, fish, calamari and scallops.