Baked Salami and Tomato Risotto Recipe | Yummly

Baked Salami and Tomato Risotto

RECIPESPLUS(1)
13Ingredients
30Minutes
320Calories
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Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 3 1/2 ounces salami (sliced)
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 3 3/4 ounces arborio rice
  • 1/2 cup white wine
  • 13 1/2 ounces diced tomatoes
  • 1/2 cup chicken stock
  • 1/2 pound plum tomatoes (baby)
  • 1 1/2 ounces pitted black olives
  • 1 ounce Parmesan cheese (grated)
  • 1/4 cup fresh parsley
  • 3 leaves
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    Directions

    1. Preheat oven to 350°F.
    2. Heat olive oil in a large oven proof pan or skillet. Sauté salami, onion and garlic for 2-3 mins. Add Arborio rice, stirring until well coated in oil. Add white wine. Simmer for 2-3 mins, until all liquid evaporates. Add diced tomatoes, chicken stock and 1/2 cup water. Bring to boil, cover and transfer to oven for 15 mins.
    3. Add baby plum tomatoes, black olives, Parmesan and chopped parsley. Cover and set aside for 10 mins. Serve garnished with reserved parsley.
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    NutritionView More

    320Calories
    Sodium19% DV450mg
    Fat23% DV15g
    Protein22% DV11g
    Carbs11% DV33g
    Fiber12% DV3g
    Calories320Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol25mg8%
    Sodium450mg19%
    Potassium550mg16%
    Protein11g22%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber3g12%
    Sugars7g14%
    Vitamin A35%
    Vitamin C45%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Frank Licht 2 years ago
    Too salty for my taste, although not surprising with salami, olives, chicken stock and cheese of course. Added some zucchini and replaced the parsley with basel.

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