Name: Sausage and tomato risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 Tablespoon olive oil; 100 Gram salami, chopped; 1 onion, chopped; 2 Clove garlic, crushed; 1 1/2 Cup arborio rice; 1/2 Cup dry white wine; 400 Gram can diced tomatoes; 1 1/2 Cup chicken stock; 1/2 Cup water; 250 Gram punnet grape tomatoes, halved; 1/3 Cup pitted black olives; 1/3 Cup grated parmesan; 2 Tablespoon chopped parsley, plus extra to garnish; salad and crusty bread, to serve

Sausage and tomato risotto

Love risotto, hate stirring? This delicious oven-baked tomato sausage risotto recipe makes easy work of creating this Italian classic.

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Serves 4

Prep

10M

Cook

35M

Total

45M

Ingredients

2 Tablespoon olive oil

100 Gram salami, chopped

1 onion, chopped

2 Clove garlic, crushed

1 1/2 Cup arborio rice

1/2 Cup dry white wine

400 Gram can diced tomatoes

1 1/2 Cup chicken stock

1/2 Cup water

250 Gram punnet grape tomatoes, halved

1/3 Cup pitted black olives

1/3 Cup grated parmesan

2 Tablespoon chopped parsley, plus extra to garnish

salad and crusty bread, to serve

Method

1.Preheat oven to moderate, 180°C.

2.Heat oil a large flameproof baking dish over a high heat. Saute salami, onion and garlic for 2-3 minutes until onion is tender.

3.Add the rice and stir until well coated in oil. Blend in the wine and cook for 2-3 minutes until liquid evaporates.

4.Stir in diced tomatoes, stock and water. Bring to the boil. Cover tightly with a lid or foil.

5.Bake for 15 minutes. Stir and all the remaining ingredients. Cover and allow to stand for 10 minutes. Top with extra parsley to serve. Accompany with salad and crusty bread, if you like.

Sophie Gray

Ingredients

Method

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