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.
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.
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.
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 analysis per serving (4 servings)
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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