Oven Baked Salami and Tomato Risotto

Ingredients
- 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
How to Chop an Onion
Method
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Method
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1. Preheat oven to 180°C (160°C fan-forced).
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2. Heat oil in a saucepan over a medium heat. Sauté salami, onion and garlic for 2-3 minutes.
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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.
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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.
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5. Cover again and stand for 10 minutes. Serve garnished with parsley.
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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.