Oven Baked Salami and Tomato Risotto

clock 10 minutes + 20 minutes bowl Serves 4


  • 2 Tbsp olive oil
  • 1 100g salami, sliced
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 ¹/₂ cup arborio rice
  • ¹/₂ cup white wine
  • 400g can diced tomatoes
  • 1 ¹/₂ cup chicken stock
  • ¹/₂ cup water
  • 1 punnet cherry tomatoes
  • ¹/₃ cup pitted black olives
  • ¹/₃ cup grated Parmesan cheese
  • 1 Chopped parsley, to serve
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How to Chop an Onion


  • Method

  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. Heat oil in a saucepan over a medium heat. Sauté salami, onion and garlic for 2-3 minutes.

  • 3. Add arborio rice, stirring until well coated in oil. Add wine and simmer, 2-3 minutes until all liquid evaporates. Add in canned tomatoes, chicken stock, water and stir. Bring to a boil.

  • 4. Transfer risotto into an oven-proof dish. Cover tightly with a lid or foil and bake for 15 minutes. Remove from oven, stir and add cherry tomatoes, olives and Parmesan.

  • 5. Cover again and stand for 10 minutes. Serve garnished with parsley.

  • Tip: If you ever have leftover wine, or stock freeze it in a ice cube tray or a zip-lock bag so you can use it next time a recipe calls for it.

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