Oven baked salami risotto

Ingredients

3 ½ cups	Chicken stock
1 Tbsp	Olive oil
1	Onion, finely chopped
2 cloves	Garlic, chopped
1 ½ cups	Arborio rice
150 g	Sliced salami, cut in strips (Main)
1	Red pepper, with seeds removed, diced
1 cup	Frozen peas, thawed
¼ cup	Fresh parsley, chopped
1 to taste	Salt & freshly ground pepper

Directions

1. Heat oven to 180degC. Heat stock in a small saucepan. Heat oil in a large saucepan, add onion and cook for five minutes to soften.
2. Add garlic and rice and cook for one minute more, stirring continuously. Stir in the hot stock, salami and red pepper. Transfer mixture to a 2-litre shallow baking dish.
3. Cover dish with foil and bake for 20 minutes. Remove foil from dish and stir in peas and parsley.
4. Cover and bake for five more minutes or until rice is tender. Season with salt and pepper to taste and stir to combine.