Tomato & anchovy risotto with crispy crumbs

Tomato & anchovy risotto with crispy crumbs

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(8 ratings)

Prep: 10 mins Cook: 30 mins Plus standing


Serves 2
Use up budget storecupboard groceries in this simple Italian rice pot with basil and breadcrumb topping

Nutrition and extra info

Nutrition: per serving

  • kcal614
  • fat12g
  • saturates2g
  • carbs100g
  • sugars9g
  • fibre6g
  • protein26g
  • salt2.8g
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  • 6 anchovy fillets in olive oil, drained, oil reserved



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 1 small red onion, chopped
  • 2 garlic cloves, crushed
  • 140g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 700ml hot chicken or vegetable stock
  • 400g can cherry tomato
  • 100g fresh white breadcrumb
  • small handful basil leaves (optional)
  • shaved parmesan, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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Norah McKeown's picture
Norah McKeown
17th Nov, 2018
Sooo good!
14th Jan, 2017
My husband complains whenever I make anything without chunks of meat, but he absolutely loved this! The crunchiness of the breadcrumbs works wonderfully with the smooth risotto. Next time I would scatter with even more basil leaves as the combination is heavenly! Definitely one to make again
10th Aug, 2016
Really lovely, simple supper dish.
7th Feb, 2013
Just made this for tonight's dinner. Was very nice! I felt 140g between two people wasn't going to be enough so I doubled that (maybe we're just greedy?!) Doubled the amount of garlic and used the whole tin of anchovies (which worked out as 12 fillets). Kept everything else the same amounts as stated and worked fine. I added in some chicken which I cooked first and added in towards the end to warm it through. 1000ml of stock for 280g of rice was spot on. First time making fresh breadcrumbs but so easy to make and I thankfully learnt that you can make them from fresh bread as well as stale, just put the slices in the oven gas mark 2 on a tray until slightly crispy, break up into pieces, bung them in the food processor and hey presto perfect breadcrumbs! And they can be frozen in freezer bags too. Chopped up the basil and stirred it through at the end instead and used the Parmesan shavings, very yum!
1st Feb, 2013
This recipe was tasty and easy to make. I used fresh cherry tomatoes instead of the tinned.
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