RISOTTO NAPOLETANA

RISOTTO  NAPOLETANA: 

On the table in 30 min

                                                          

INGREDIENTS:

2  tbsp  olive oil
1  large (200g) onion, chopped
1-1/2  cups (300g) arborio rice
400  g  can tomatoes
3  cups  (750ml) boiling water
100  g thin slices spicy salami, chopped coarsely
1/4  cup (35g) sliced sun-dried tomatoes in oil, drained
1/2  cup (60g) seeded black olives, sliced
1/2  cup (40g) coarsely grated parmesan cheese

METHOD:

• Combine oil and onion in large microwave-safe bowl; cook, uncovered, on HIGH (100%) 5 minutes, stirring once during cooking. Stir in rice; cook, uncovered, on HIGH (100%) 1 minute.
• Add undrained crushed tomatoes and the boiling water; cook, covered, on HIGH (100%) 10 minutes, stirring twice during cooking. Stand, covered, 5 minutes. Stir in remaining ingredients.