Mrs. Jackson Cooks

Life through food

Salami and pea risotto

on August 28, 2014

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I’ve blogged before about risotto.  It really isn’t as hard as it seems.  Just add a bit of stock at a time and stir in the same direction until cooked.  That’s pretty much it.  And this is one is super simple because there’s very little prep and so there’s not much to throw you off your rice stirring.   Ready in 25 minutes – that’s a good midweek meal.  It’s also pretty cheap.  You can use any salami, I used a nice one from Lidl but really whatever you want.  Frozen peas too, are a staple so it’s quite easy to do with what you have.  if you don’t have salami you can use ham or chorizo, or anything like that.  Even Mr J thought it was good, which is pretty hard to do as he’s so spoilt by my cooking.

I found the recipe here: http://recipes.coles.com.au/recipes/53/quick-salami-pea-risotto/

Salami and pea risotto

Serves 2

  • 1 tsp olive oil
  • 1 onion,finely chopped
  • 150g risotto rice (I used arborio, also from Lidl, so fancy doesn’t need to be expensive)
  • 750ml chicken or vegetable stock
  • large handful of frozen or fresh peas, defrosted or use mushrooms or other vege
  • 50-60g sliced salami, shredded
  • handful of parmesan cheese
  • small knob of butter or margerine or a spoonful of creme fraiche or cream
  1. Heat the oil in a high sided pan on a medium heat.
  2. Add the onion and cook until softened.
  3. Add the rice, stiring until it turns translucent.
  4. Add the stock, a ladleful at a time, stiring until evaporated.
  5. Turn the heat down to a low simmer.
  6. Continue adding stock until the rice is cooked and the stock absorbed (you may need slightly less or more stock)
  7. Mid way through, add the peas.
  8. Whilst the rice is cooking, dry fry the salami in a separate pan until crispy, then turn out onto kitchen towel.
  9. When the rice is cooked, remove from the heat and stir through most of the salami, the parmesan and the butter or margerine or cream.
  10. Leave for 3-4 minutes to ‘rest’.
  11. Serve with the remaining salami sprinkled on top
  12. And enjoy the deliciousness!

 

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