A tasty first course that is very easy to prepare, perfect for a quick and light lunch. The risotto alla puttanesca, like the pasta with the same name, is made with tomatoes, olives, capers, and anchovies… it is rustic and flavorful, great at any time of the year. The procedure is that of a normal risotto, adding vegetable broth during cooking and stirring frequently… try this recipe, it is very simple but really delicious!
Here are more ideas for you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 338.04 (Kcal)
- Carbohydrates 66.11 (g) of which sugars 2.81 (g)
- Proteins 6.68 (g)
- Fat 4.79 (g) of which saturated 1.10 (g)of which unsaturated 2.58 (g)
- Fibers 3.02 (g)
- Sodium 500.40 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.6 oz Carnaroli rice (or Vialone Nano)
- 7.05 oz peeled tomatoes
- 1 fillet anchovy
- 2 tbsps Taggiasca olives (or black)
- 1 tbsp salted capers
- as needed vegetable broth
- 1 clove garlic
- parsley
- chili pepper (to taste)
- extra virgin olive oil
- salt
Tools
- Pan
- Small pot
Preparation
Chop the peeled tomatoes with a knife, or quickly blend them with an immersion mixer.
Drain the olives and rinse the capers to remove the salt. Chop the anchovy fillet.
Place a clove of garlic (whole or chopped, to your taste) and a drizzle of oil in a pan. Sauté for a few moments, then add the rice and toast it.
Add a couple of ladles of hot broth, the tomatoes, and the anchovies. Continue cooking the risotto, stirring frequently and adding more broth as needed.
After halfway through cooking, add the olives, capers, and a pinch of chili pepper if you like.
When the rice is ready (it will take a total of 20-25 minutes, depending on the quality), add a handful of chopped parsley and turn off the heat.
Puttanesca risotto is ready, serve it on plates and enjoy it hot… bon appétit!
Tips and Notes
You can omit the anchovy if you don’t like it. You can replace parsley with fresh basil or oregano.
Instead of peeled tomatoes, you can use tomato sauce or fresh tomatoes, previously peeled and blended.
If you want to continue following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
