Tomato & anchovy risotto with crispy crumbs
Use up budget storecupboard groceries in this simple Italian rice pot with basil and breadcrumb topping
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 30 mins
plus standingSuper healthy
- Heat half the oil from the anchovies in a saucepan. Add the anchovy fillets and onion and cook for 5 mins to soften. Add the garlic and cook for 1 min more. Tip in the rice, stir to coat in the oil, then cook for 2 mins until the grains turn translucent.
- Add the stock, a ladle at a time, making sure the liquid is absorbed before you add the next and stirring continuously while cooking. Once you've added half the stock, tip in the tomatoes.
- Continue cooking and adding the stock until the rice is cooked but still has a little bite - the risotto should be oozy but not soupy. Season to taste, turn off the heat, put a lid on and leave for 5 mins.
- Heat the remaining anchovy oil in a frying pan, add the breadcrumbs and toss until evenly golden. Serve the risotto in bowls with the crispy crumbs, basil leaves (if you like), and shaved Parmesan scattered on top.
PER SERVING
614 kcalories, protein 26g, carbohydrate 100g, fat 12 g, saturated fat 2g, fibre 6g, sugar 9g, salt 2.8 g
Recipe from Good Food magazine, January 2013.
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http://www.bbcgoodfood.com/recipes/2838668/
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Ingredients
- 6 anchovy fillets in olive oil, drained, oil reserved
- 1 small red onion , chopped
- 2 garlic cloves , crushed
- 140g risotto rice
- 700ml hot chicken or vegetable stock
- 400g can cherry tomatoes
- 100g fresh white breadcrumbs
- small handful basil leaves (optional)
- shaved Parmesan , to serve
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A quick no-cook salad that is a meal in itself. A great picnic or lunch dish for a summer's day
2
ratings
Serve this as a light veggie supper with crusty bread, or as a side with grilled chicken or fish
15
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 30 mins
plus standingSuper healthy
Ingredients
- 6 anchovy fillets in olive oil, drained, oil reserved
- 1 small red onion , chopped
- 2 garlic cloves , crushed
- 140g risotto rice
- 700ml hot chicken or vegetable stock
- 400g can cherry tomatoes
- 100g fresh white breadcrumbs
- small handful basil leaves (optional)
- shaved Parmesan , to serve
PER SERVING
614 kcalories, protein 26g, carbohydrate 100g, fat 12 g, saturated fat 2g, fibre 6g, sugar 9g, salt 2.8 g
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01 February 2013
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07 February 2013
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