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
- 1Preheat oven to 180°C. Heat 2 tablespoons olive oil in a large flameproof baking dish.
- 2Saute 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.
- 3Bake 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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