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  1. Home
  2. risotto

Tomato & Anchovy Risotto with Crispy Crumbs

Use up cupboard groceries in this simple Italian recipe - by Barbara Northwood
  • 17 Apr 2019
Tomato & Anchovy Risotto with Crispy Crumbs
Prep: 10 Minutes - Cook: 30 Minutes - Easy - Serves 2
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The anchovy and toasted breadcrumbs lift this dish to something special!

Ingredients

6 anchovy fillets in olive oil, drained, oil reserved

1 small red onion, chopped

2 garlic cloves, crushed

140g/5oz risotto rice

700ml/1¼pts hot chicken or vegetable stock

400g can cherry tomatoes

100g/4oz fresh white breadcrumbs

small handful basil leaves (optional)

shaved Parmesan, to serve

Method

  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.

PER SERVING 

614 kcals, protein 26g, carbs 100g, fat 12g, sat fat 2g, fibre 6g, sugar 9g, salt 2.8g

  • thrifty dinner ideas recipe
  • tomato recipes
  • risotto
  • budget dinner recipe
  • italian recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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