Name: Tomato & anchovy risotto with crispy crumbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Italian
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 tomato; 100g fresh white breadcrumb; small handful basil leaves (optional); shaved parmesan to serve

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Tomato & anchovy risotto with crispy crumbs

Tomato & anchovy risotto with crispy crumbs

Cassie Best

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

Plus standing

A star rating of 4.8 out of 5.11 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 tomato
100g fresh white breadcrumb
small handful basil leaves

(optional)
shaved parmesan

to serve

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Nutrition: per serving

kcal614
fat12g
saturates2g
carbs100g
sugars9g
fibre6g
protein26g
salt2.8g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2013

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Overall rating

A star rating of 4.8 out of 5.11 ratings

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