Baked Risotto with Fennel Salami

Lembit Lounge Cuisine

I love this Baked Risotto with Fennel Salami for its simplicity and combination of flavours. If you love minimalistic prep time and then watching the oven, then this is it. Super easy to make.

5 from 13 votes

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course, starter

Cuisine Mediterranean

Servings portions

Calories 480 kcal

Equipment

Oven proof saucepan with lid

Ingredients

2 shallot onions or a small yellow onion
3 cloves garlic
100 g pointed cabbage aka sweetheart cabbage
25 g butter
8 dl boiling water
2 cubes vegetable bouillon
1 dl heavy cream
1 dl white wine dry Riesling or similar
4 dl Avorio rice alt. Arborio rice
½ tsp salt
½ tsp black pepper
15 slices thin slices of salami with fennel about 100-150g
½ tbsp chili paste optional, for some extra heat

To serve:

50 g grated parmesan cheese
fresh thyme
olive oil

Instructions

Set the oven to 200 ° C.
Peel onions and garlic. Thinly slice onion, garlic and heart cabbage.
Fry onion, garlic and pointed cabbage in the butter for about 2 minutes in a saucepan/cast iron pan with a lid that can withstand oven heat.
Stir in the water, bouillon cubes, rice, cream, wine, salt and pepper. Add half of the grated parmesan into the mix, stir.
Cut the salami into stripes and lay them on top
Put the lid on and set in the middle of the oven for about 30 minutes.
When serving: Sprinkle with parmesan (rest of), garnish with thyme and drizzle with oil. Enjoy!
Easy, Breezy, Beautiful Cuisine

Nutrition

Calories: 480kcal

Keyword cream, Easy, fennel, garlic, one pot, Quick, red wine, rissoto, salami, Swedish