|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|
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- 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.
- 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.
- Cover dish with foil and bake for 20 minutes. Remove foil from dish and stir in peas and parsley.
- Cover and bake for five more minutes or until rice is tender. Season with salt and pepper to taste and stir to combine.