Sausage And Tomato Risotto

Name: Sausage And Tomato Risotto
Ingredients: 2 tbsp olive oil; 3.5 oz salami, chopped; 1 None onion, chopped; 2 cloves garlic, minced; 3.5 oz Arborio rice; 1/2 cup dry white wine; 1 (13.5 oz) can diced tomatoes; 1/2 cup chicken stock; 9 oz cherry tomatoes, halved; 1.5 oz pitted black olives; 1 oz Parmesan cheese, grated; 2 tbsp chopped fresh parsley, plus extra to garnish; None None salad and crusty bread, to serve

13 ingredients

3 steps

Ingredients

2 tbsp olive oil
3.5 oz salami, chopped
1 None onion, chopped
2 cloves garlic, minced
3.5 oz Arborio rice
1/2 cup dry white wine
1 (13.5 oz) can diced tomatoes
1/2 cup chicken stock
9 oz cherry tomatoes, halved
1.5 oz pitted black olives
1 oz Parmesan cheese, grated
2 tbsp chopped fresh parsley, plus extra to garnish
None None salad and crusty bread, to serve

Directions

1

Preheat oven to 350°F.
2

Heat oil a large Dutch oven over high heat. Saute salami, onion and garlic for 2-3 mins, until onion is tender. Add rice and stir until coated in oil. Stir in wine and cook for 2-3 mins, until liquid evaporates. Add diced tomatoes, stock and 1/2 cup water. Bring to a boil then cover tightly and bake for 15 mins. Stir in remaining ingredients. Cover and let stand for 10 mins.
3

Top with extra parsley. Serve with salad and crusty bread.