Home late and the cupboards are bare? This super-tasty risotto requires few fresh ingredients and very little effort on your part. Works as a starter or main course.


  • 2 tablespoons extra virgin olive oil

  • 1 onion, finely chopped

  • 3 cloves garlic, finely chopped

  • 5 anchovy fillets, drained and chopped

  • 350g Arborio rice

  • 2 litres chicken or vegetable stock, boiling

  • 8 handfuls salad leaves (rocket, spinach, escarole, mustard greens), ripped

  • 55g unsalted butter

  • 115g Parmesan, freshly grated

  • Ground black pepper

  • 2 tablespoons tiny capers, drained and rinsed


  • 1.

    In a large saucepan heat the olive oil, add the onion and garlic, and cook over a medium heat until the onion has softened without colour, about 8-10 minutes. Add the anchovies and rice and stir to coat the grains in the oil. Cook for 2 minutes until the rice becomes translucent.

  • 2.

    Add a ladle or two of stock. Stir the rice until it has absorbed most of the stock. Add a little more stock and repeat. Continue to add stock little by little until the rice is almost cooked. The mixture should be creamy without being too wet.

  • 3.

    Add the greens and cook for a further 3 minutes until the leaves have wilted. Fold in the butter and Parmesan and stir to combine. Season to taste with pepper. Just before serving fold in the capers. Remember that risotto continues to cook after you remove it from the heat, so serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 830kj
  • Fat Total 33g
  • Saturated Fat 14g
  • Protein 34g
  • Carbohydrate 98g
  • Sugar 11g
  • Sodium 1381mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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