Tomato & anchovy risotto with crispy crumbs
By Cassie Best
Use up budget storecupboard groceries in this simple Italian rice pot with basil and breadcrumb topping
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Prep:10 mins
Cook:30 mins
Plus standing - Serves 2
- Easy
Nutrition per serving
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kcal 614
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fat 12g
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saturates 2g
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carbs 100g
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sugars 9g
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fibre 6g
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protein 26g
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salt 2.8g
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
Method
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.
