Ingredients
2 tbsp olive oil
1 large onion, chopped
1 ½ cups Arborio rice
1 can tomato soup
3 cups water
100g spicy salami, chopped
¼ cup sundried tomato
½ cup black olives
½ cup Parmesan
Preparation
Heat oil in large pan; cook onion, stirring until onion is soft.
Add rice; stir about 2 minutes or until rice is coated with oil.
Add tomato soup and water. Bring to boil; simmer, covered, 15 mins, stirring once midway during cooking time.
Remove from heat; stand covered, 10 mins.
Stir in all remaining ingredients just before stirring.
