Vegetable Tapenade Risotto

P15 minutes C65 minutes S12


80ml Always Fresh Extra Virgin Olive Oil
3 med onions, finely chopped
18 thin slices of bacon, cut into strips
10g Riviana Crushed Red Chilli
15g Riviana Minced Garlic
200g Riviana Whole Champignons
200g Riviana Sundried Tomato Strips
200g Riviana Grilled Artichokes, quartered
1.5 kg Riviana Arborio rice
900ml white wine
500ml Riviana Tomato Puree
3.6ltr chicken stock
1 1/2 cups Parmesan Cheese, grated
300g Always Fresh Tomato Tapenade
360g Riviana Whole Black Olives
1 cup basil, torn


Preheat oven to 170°C. Heat the oil on a medium heat in a large baking dish or ovenproof saucepan with a lid. Add the onion and cook, stirring, until softened.


Add bacon, chilli, garlic, mushrooms, tomato strips and artichokes and cook for further 2 minutes. Stir through rice until coated with the oil.


Add white wine and tomato puree; allow to simmer for 1 minute. Pour in stock, cover with lid and place in oven for 25 – 30 minutes or until all liquid has been absorbed.


To serve stir in Parmesan, tapenade, olives and basil.

Products used