Oven baked salami risotto
- 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.