|Olive oil||2 Tablespoon|
|Onion||200 Gram, chopped|
|Arborio rice||1 1⁄2 Cup (24 tbs)|
|Canned tomatoes||425 Gram (1 Can)|
|Water||750 Milliliter (3 Cups)|
|Salami slices||100 Gram, chopped|
|Sun dried tomatoes||1⁄4 Cup (4 tbs)|
|Seeded black olives||60 Gram, sliced (1/4 Cup)|
|Parmesan cheese||40 Gram, grated (1/4 Cup)|
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 undrained crushed canned tomatoes and water.
Bring to boil; simmer, covered, 15 minutes, stirring once midway during cooking time.
Remove from heat; stand, covered, 10 minutes.
Stir in all remaining ingredients just before serving.