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How to make Baked salami and tomato risotto

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 2 tablespoons olive oil
  • 100g salami, sliced
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 400g can diced tomatoes
  • 1 1/2 cups chicken stock
  • 1/2 cup water
  • 250g punnet grape tomatoes
  • 1/3 cup seedless black olives
  • 1/3 cup grated parmesan
  • 2 tablespoons parsley, chopped

Method

  • Step 1 Preheat oven to 180C. Heat 2 tablespoons olive oil in a large flameproof baking dish. Saute salami, onion and garlic for 2-3 minutes.
  • Step 2 Add rice, stirring until well coated in oil. Add white wine. Simmer 2-3 minutes until liquid evaporates.
  • Step 3 Stir in canned tomatoes, stock and water. Bring to boil. Cover tightly with lid or foil. Bake for 15 minutes.
  • Step 4 Stir and add grape tomatoes, olives, parmesan and parsley. Re-cover and stand for 10 minutes. Serve topped with extra parsley.