Salami and broccoli risotto
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|1 Ltr||Chicken stock|
|2 tbsp||Olive oil|
|1¼ cups||Arborio rice|
|100 g||Sliced Salami|
|¼ cup||Fresh parsley|
|1 to serve||Parmesan cheese|
- Coarsely chop head of broccoli and cook in a saucepan of boiling, salted water for 3 minutes, then drain well. Heat stock in a small saucepan.
- Heat oil in a large heavy-based pan, add finely diced onion to the pan and cook over a medium heat for 5 minutes until softened but not coloured. Add arborio risotto rice to the pan and stir for 2 minutes to toast, being careful not to brown the rice.
- Add a cup of hot stock to the pan and stir until the stock is absorbed. Repeat, adding stock until it is all absorbed and the rice is tender to the bite or al dente (this takes about 15 minutes).
- Stir in the chopped salami, chopped fresh parsley and broccoli with the last amount of stock. Season with salt and pepper to taste. Serve with parmesan cheese on the side, to sprinkle over.