Risotto recipe for 2 people, takes only 30 mins; recipe has anchovy, red onion, garlic clove, risotto rice, vegetable stock, cherry tomato, breadcrumb, basil leaf and parmesan.
Tomato & anchovy risotto with crispy crumbs
Course: Risotto
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 garlic cloves, crushed
- Parmesan: shaved parmesan, to serve
- Anchovy: 6 anchovy fillets in olive oil, drained, oil reserved
- Cherry Tomato: 400g can cherry tomato
- Basil Leaf: small handful basil leaves (optional)
- Red Onion: 1 small red onion, chopped
- Vegetable Stock: 700ml hot chicken or vegetable stock
- Breadcrumb: 100g fresh white breadcrumb
- Risotto Rice: 140g risotto rice
Directions
- 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.
