Tomato & Anchovy Risotto With Crispy Crumbs
This savory risotto combines the umami flavor of anchovies with the sweetness of cherry tomatoes, creating a delicious and comforting dish. Topped with crispy golden breadcrumbs and Parmesan, this recipe is a perfect balance of textures and flavors.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 614 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 100 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 2.8 milligram of sodium
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