I love risotto, and last night I tried a new recipe. Amazingly, BOTH kids loved it – almost as much as Rob did!
I sometimes struggle to find recipes that both my boys really love, as they have quite different tastes. My lasagne is one dish they both love, and I’m pleased to add this one to the list too.

Salami & Olive Risotto

2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 cups (400g) arborio rice
1/4 cup white wine
400g can diced tomatoes
3 cups (750mL) chicken stock
100g sliced salami, chopped
1/2 cup (75g) sun-dried tomatoes, sliced
1 cup (160g) black olives, chopped
2/3 cup (50g) grated Parmesan cheese
1 tablespoon fresh basil
cracked black pepper

Heat oil in a pan. Cook onion and garlic until soft.
Add rice, stir to coat in oil mixture. Add wine, and stir until reduced.
Add tomatoes and stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes. Stir often.
Remove pan from heat. Stand, covered, for 10 minutes.
Stir in remaining ingredients and serve with a green salad.

Serves 4