Quick & Easy

Salami and tomato risotto

salami and tomato risotto



1.Preheat oven to 180°C.
2.Heat oil in a large frypan. Saute salami, onion and garlic for 2-3 minutes on high until onion is tender.
3.Add the rice, stirring until well coated in oil. Blend in wine. Simmer for 2-3 minutes until liquid evaporates.
4.Stir in tomatoes, stock and water. Bring to the boil. Transfer the risotto to a warm casserole dish, cover tightly with a lid or foil.
5.Transfer to oven and bake for 15 minutes. Stir and add all remaining ingredients. Cover and stand for 10 minutes.
6.Serve topped with extra parsley. Accompany with salad and crusty bread.

Related stories