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Quick and sudden salami and pea risotto makes a deliciously nutritious meal that can be whipped together in next to no time flat.

Ingredients

• 1 Medium Large Onion
• 100 Grams of Finely Shredded Shaved Salami
• 50 Grams of Diced Butter
• 5 Cups of Chicken Stock
• 2 Cups of Arborio Rice
• 2 Cups of Finely Grated Parmesan Cheese
• 1 Cup of Frozen Peas
• ½ Cup of Boiling Water
• 1 Tablespoon of Olive Oil
• Shaved Parmesan Cheese (to serve)

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Method

1. Peel and finely chop the onion
2. Bring chicken stock to a boil
3. Heat olive oil in a large saucepan over a medium heat
4. Add onions and cook until they become soft (about 2 minutes)
5. Add rice and while stirring cook until translucent
6. Stir in boiling chicken stock
7. Reduce heat setting to low, cover and simmer until rice becomes tender (around 12 to 15 minutes depending upon appliance)
8. While rice is cooking use a small fry pan with a little olive oil over high heat to cook salami until it becomes crisp (about 3 minutes)
9. Remove risotto from heat and stir through peas, boiling water, butter and cheese until mixture takes on a creamy texture.
10. Set aside a little of the crispy salami for use as garnishing. The remainder is added to the risotto. Mix well and then cover and set aside for 5 minutes.

Preparation Time: 5 Minutes

Cooking Time: 15 Minutes

Serving

This salami and pea risotto is best served in bowls topped by a little crispy salami and shaved parmesan cheese.

Yield: 4 Servings

Variations: This recipe also works very well with the addition of mushrooms. Enjoy!