Puttanesca risotto

Name: Puttanesca risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 50 g can anchovy fillets; 1 onion, finely chopped; 2 clove/s garlic, finely chopped; 1.2 L vegetable stock; 250 g arborio risotto rice; 270 g pack cherry vine tomatoes, halved; 2 tbsp capers, drained and rinsed; 60 g pitted black olives, such as Kalamata; 25 g pack flat leaf parsley, leaves roughly chopped

All the delicious flavours of the classic pasta dish transformed into a soft and creamy risotto.

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1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

50g can anchovy fillets
1 onion, finely chopped
2 clove/s garlic, finely chopped
1.2 L vegetable stock
250g arborio risotto rice
270g pack cherry vine tomatoes, halved
2 tbsp capers, drained and rinsed
60g pitted black olives, such as Kalamata
½ x 25g pack flat leaf parsley, leaves roughly chopped

Pour the oil from the anchovy can into a large saucepan over a low heat, then add the onion and garlic and cook for 5 minutes until softened.
Meanwhile, warm the vegetable stock in a separate saucepan.
Stir the anchovies, rice and tomatoes into the onion pan and cook for 2 minutes. Add 300ml of the stock, stirring until absorbed. Continue to add the stock, 300ml at a time, until the rice is creamy and tender.
Stir in the capers, olives and parsley, then check the seasoning and serve.

Cook’s tip

The anchovies break down during cooking, so no need to chop them first. For a less strong anchovy flavour, use olive oil in place of the anchovy oil to fry the onions in step 1.

Typical values per serving when made using specific products in recipe