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Anchovy, lemon and caper risotto with cherry tomatoes and prawns
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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.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.