Risotto Puttanesca
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Risotto Puttanesca

Risotto Puttanesca

Ingredients

Method

  • 50g tin of anchovy fillets
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1.2 litres veg stock
  • 250g risotto rice
  • 250g cherry tomatoes, halved
  • 2 tbsp capers
  • 60g pitted olives
  • 15g chopped parsley
  • Add the oil from the anchovy tin to a large saucepan, and cook the onion and garlic for 5 mins to soften. Stir in the rice, anchovies and tomatoes and cook for 2 mins.
  • Gradually add the hot stock, stirring to absorb, until the rice is creamy and tender. When ready, stir in the parsley, olives and capers, season with black pepper, and serve.
30 mins
4 serving

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