Puttanesca Risotto recipe - ingredients, nutrition and when to eat it
This risotto has bright tomato flavor, the salty aroma of olives and capers, and the deep savoriness of anchovies.
This risotto has bright tomato flavor, the salty aroma of olives and capers, and the deep savoriness of anchovies. Stir it slowly so the rice becomes tender while retaining a slight bite in the center, making it ideal for dinner or a leisurely lunch.
World cuisine · 35 minutes to cook
Tips: Add the liquid gradually rather than all at once so the starch from the rice releases naturally.
Tips: Leave a very small amount of liquid just before finishing so the risotto doesn't become dry as it cools.
Tips: Olives, capers, and anchovies can be quite salty, so taste before adding salt at the end.
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Ingredients (1 serving)
- Rice — 80 g
- Tomato sauce — 150 g
- Olives — 25 g
- Anchovies — 15 g
- Capers — 10 g
- Onion — 40 g
- Garlic — 5 g
- Olive oil — 10 g
- White wine — 30 ml
- Water — 300 ml
- Parmesan cheese — 15 g
- Salt — 1 g
- Ground black pepper — 0.5 g