Salami Risotto

1 Onion finely chopped

1 Clove garlic, finley chopped

2-3cm salami, cut into strips

2-2 1/2 cups aborio rice

450g tomato puree

2 1/2 cups chicken stock

1/2 cup dry white wine

Handful of green beans cut into 3cm lengths

Packet bocconcini, cut into quarters

1/4 cup parsley, finely chopped

Fresh basil – optional

1/4 cup parmesan cheese

 

Fry onion and garlic in a little olive oil or until soft. Add salami and fry a little longer. Add rice, stirring for 1-2 minutes, add some stock, tomato puree and wine. Bring to boil then simmer until the moisture has been absorbed. Continue until all liquids have been used, stirring constantly. Add beans to mixture.

When rice and beans are cooked, add parsley, basil parmesan and bocconcini and stir through 

 

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