Salami & Vegetable Risotto Rice Pilaf
Ingredients
150g Hans Hungarian Salami, chopped
3 tbsp olive oil
1 small red onion, chopped
1 garlic clove, chopped
250g arborio rice
Salt and freshly ground black pepper
2 cups hot chicken stock
2 tbsp butter (optional)
200g pumpkin, cut into cubes and steamed
125g green beans, sliced and steamed
2-3 tbsp, chopped fresh herbs such as, parsley and thyme
Shaved parmesan cheese for garnish
Method
- Heat the oil in a 2 litre saucepan and gently cook the onion and garlic without browning for 2-3 minutes
- Add the rice and stir until it is well glossed with the oil. Pour in the hot chicken stock. Season to taste
- Sir the rice until it returns to the boil
- Cover tightly reducing heat to very low and cooking for 20 minutes. Just before the rice is cooked, lightly steam or microwave the vegetables
- Saute the Hans Hungarian Salami in a pan to heat
- When the rice is ready add butter, salami, beans, pumpkin and herbs
- Gently stir to combine. Season to taste with salt and pepper
Serving Suggestion
Serve immediately, topped with shaved parmesan cheese.
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