Recipe

Salami and tomato risotto

  • 30 mins cooking
  • Serves 4
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Ingredients

Salami and tomato risotto
  • 2 tablespoon olive oil
  • 100 gram salami, chopped
  • 1 medium_piece onion, chopped
  • 2 clove garlic, crushed
  • 1 1/2 cup arborio rice
  • 1/2 cup dry white wine
  • 400 gram can diced tomatoes
  • 1 1/2 cup chicken stock
  • 1/2 cup water
  • 250 gram punnet grape tomatoes, halved
  • 1/3 cup seedless black olives
  • 1/3 cup grated parmesan
  • 2 tablespoon chopped parsley, plus extra to serve
  • salad, crusty bread to serve

Method

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.

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