Baked Salami And Tomato Risotto

• 2 tbsp olive oil
• 3.5 oz salami, sliced
• 1 None onion, chopped
• 2 cloves garlic, minced
• 3.75 oz Arborio rice
• 1/2 cup white wine
• 1 (13.5 oz) can diced tomatoes
• 1/2 cup chicken stock
• 1/2 lb baby plum tomatoes
• 1.5 oz pitted black olives
• 1 oz Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped, a few leaves reserved for garnish

1. Preheat oven to 350u0b0F.
2. Heat olive oil in a large oven proof pan or skillet. Saute salami, onion and garlic for 2-3 mins. Add Arborio rice, stirring until well coated in oil. Add white wine. Simmer for 2-3 mins, until all liquid evaporates. Add diced tomatoes, chicken stock and 1/2 cup water. Bring to boil, cover and transfer to oven for 15 mins.
3. Add baby plum tomatoes, black olives, Parmesan and chopped parsley. Cover and set aside for 10 mins. Serve garnished with reserved parsley.

olive oil, salami, onion, garlic, rice, white wine, tomatoes, chicken stock, baby plum tomatoes, black olives, parmesan cheese, fresh parsley

Taken from recipes-plus.com/api/v2.0/recipes/23033 (may not work)