Name: Oven baked salami and tomato risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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

Oven baked salami and tomato risotto

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Serves 4

Prep

10M

Cook

20M

Total

30M

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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