2tbsp olive oil
1 onion, finely chopped
100g salami or chorizo, chopped
2 garlic cloves, crushed
300g risotto rice
125ml dry white wine
400g can chopped tomatoes
500ml hot chicken stock
125g cherry tomatoes, halved
60g pitted black olives from a jar, drained
30g Parmesan, finely grated
Small handful of fresh flat-leaf parsley, finely chopped, plus extra to serve (optional)
1 Preheat the oven to 180°C (fan 160°C, gas 4). Heat the oil in a large deep ovenproof frying pan over a high heat. Cook the onion, salami and garlic for 2-3min, stirring, until the onion is softened.
2 Add the rice and cook for 1min, stirring to coat the rice in the oil. Mix in the wine and simmer for 2min until the liquid has evaporated.
3 Stir in the tomatoes and stock and bring to the boil. Remove from the heat, cover with a lid or foil and bake for 15min.
4 Stir in the remaining ingredients, cover and set aside for 10min. Garnish with the extra parsley, if using, and serve with crumbled feta and crusty bread, if liked.
If you don’t have a large deep ovenproof frying pan, use a saucepan and then transfer the mixture to an ovenproof dish before covering and baking in Step 3.