Recipe

Oven baked salami and tomato risotto

Nov 29, 2012 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Baked salami and tomato risotto
  • 2 tablespoon olive oil
  • 100 gram sliced salami
  • 1 chopped onion
  • 2 garlic cloves, crushed
  • 1 1/2 cup arborio rice
  • 1/2 cup white wine
  • 400 gram can diced tomatoes
  • 1 1/2 cup chicken stock
  • 1/2 cup water
  • 250 gram punnet grape tomatoes
  • 1/3 cup seedless black olives,
  • 1/3 cup grated parmesan

Method

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

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