Name: Baked salami and tomato risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: mediterranean
Ingredients: 36.40 gm olive oil; 100g salami, sliced; 1 onion, chopped; 2 garlic cloves, crushed; 300.00 gm arborio rice; 125.00 gm white wine; 400g can diced tomatoes; 382.50 gm chicken stock; 125.00 gm water; 250g punnet grape tomatoes; 82.50 ml seedless black olives; 82.50 ml grated parmesan; 40.00 ml parsley, chopped

Baked salami and tomato risotto

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Spicy tomato risotto with olives, parmesan, parsley, and salami for a flavorful twist.

Ingredients:

100g salami, sliced
1 onion, chopped
300.00 gm arborio rice
125.00 gm white wine
400g can diced tomatoes
382.50 gm chicken stock
125.00 gm water
250g punnet grape tomatoes
82.50 ml seedless black olives
82.50 ml grated parmesan
40.00 ml parsley, chopped

Instructions:

Preheat oven to 180C. In a large flameproof baking dish, heat 2 tablespoons of olive oil. Saute salami, onion, and garlic for 2-3 minutes.
Stir in the rice until each grain is coated in oil. Pour in the white wine and simmer for 2-3 minutes until the liquid has evaporated.
Combine the canned tomatoes, stock, and water in a pot and bring to a boil. Cover tightly with a lid or foil and bake for 15 minutes.
Gently mix in grape tomatoes, olives, parmesan, and parsley. Cover and let stand for 10 minutes. Garnish with additional parsley before serving.

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