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    Anchovy, lemon and caper risotto with cherry tomatoes and prawns

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    Anchovy, lemon and caper risotto with cherry tomatoes and prawns

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2


    750ml fresh vegetable stock
    2 tbsp extra virgin olive oil
    2 small slices sourdough, whizzed into rough crumbs
    2 garlic cloves, finely chopped
    1 shallot, finely chopped
    2 anchovies, drained
    150g arborio rice
    125ml white wine
    150g raw king prawns
    2 lemons, zest of both and juice of 1
    2 tsp nonpareille capers, drained
    10 vine-ripened cherry tomatoes, halved 


    1. Put the stock in a pan and keep warm at a low simmer. Heat 1 tbsp oil in a frying pan. Fry the breadcrumbs and ½ the garlic over a medium heat for about 6-7 minutes, until golden, then season and set aside.

    2. Heat the remaining 1 tbsp oil in a large pan. Sauté the shallot, anchovies and remaining garlic over a medium heat until soft and the anchovies have dissolved – about 4 minutes. Add the rice and stir for 1 minute over a medium-high heat. Pour in the wine and stir until absorbed.

    3. Add the hot stock, a ladle at a time, stirring constantly until absorbed. Repeat until the rice is close to al dente; it should take about 18 minutes (you may not use all the stock), then add the prawns, lemon zest and juice, capers and tomatoes; season. Stir until the prawns turn pink – about 2 minutes. Serve scattered with the crispy breadcrumbs. 

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    This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue


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