recipes
Creamed Corn and Salami Risotto For One
Creamed corn and salami flavour a delicious risotto topped with parmesan cheese and fresh parsley.
serves 1
5 min prep
if you liked this recipe, try...
ingredients
| 3-4 slices salami, cut into strips 1/3 cup frozen Birds Eye Chopped Onions 1 small clove garlic, crushed 1/3 cup Arborio rice 1½ cups boiling water ½ teaspoon chicken stock powder 125g can Edgell Creamed Corn |
featured products
instructions
step 1
Cook salami strips in a small saucepan for 1 minute or until crisp. Remove salami reserving oil in the pan. Add the frozen Birds Eye Chopped Onions, garlic and rice to pan, stir well and cook for 1-2 minutes.
step 2
Pour in the boiling water and stock powder, reduce heat and simmer uncovered for 15 minutes, stir regularly.
step 3
Stir in Edgell Creamed Corn, cook a further 5 minutes, stirring regularly or until liquid is absorbed yet still creamy and rice is cooked. Stir in cooked salami and season to taste.
step 4
Serve topped with shaved parmesan cheese and garnish with parsley.
recipe tip
• Add ¼ cup frozen Birds Eye Garden Peas.
• Stir in 2 tablespoons light cream for a creamier risotto.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2330kJ (556Cal) | 352kJ (84Cal) |
| Protein | 17.6g | 2.7g |
| Fat- Total | 17.8g | 2.7g |
| - Saturated | 5.5g | 0.8g |
| Carbohydrate | 77.8g | 11.8g |
| - Sugars | 8.9g | 1.4g |
| Dietary Fibre | 6.1g | 0.9g |
| Sodium | 1180mg | 178mg |
| Potassium | 395mg | 60mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Creamed Corn and Salami Risotto For One
Creamed Corn and Salami Risotto For One
Creamed corn and salami flavour a delicious risotto topped with parmesan cheese and fresh parsley.
ingredients
3-4 slices salami, cut into strips
1/3 cup frozen Birds Eye Chopped Onions
1 small clove garlic, crushed
1/3 cup Arborio rice
1½ cups boiling water
½ teaspoon chicken stock powder
125g can Edgell Creamed Corn
instructions
step 1
Cook salami strips in a small saucepan for 1 minute or until crisp. Remove salami reserving oil in the pan. Add the frozen Birds Eye Chopped Onions, garlic and rice to pan, stir well and cook for 1-2 minutes.
step 2
Pour in the boiling water and stock powder, reduce heat and simmer uncovered for 15 minutes, stir regularly.
step 3
Stir in Edgell Creamed Corn, cook a further 5 minutes, stirring regularly or until liquid is absorbed yet still creamy and rice is cooked. Stir in cooked salami and season to taste.
step 4
Serve topped with shaved parmesan cheese and garnish with parsley.
serves 1 5 min prep recipe tip
• Add ¼ cup frozen Birds Eye Garden Peas.
• Stir in 2 tablespoons light cream for a creamier risotto.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au