Puttanesca Risotto
Rice is amazing, int it? It's such a versatile, worldwide ingredient that you can do so so so much with. And what we did this time certainly was delicious. Risotto is such a comforting meal, and this one won't let you down - the punchy puttanesca flavours complement the amazing texture of the risotto perfectly. You only need one pan and a good stirring-hand to make this come out perfectly Trust us, you're gunna love it. Plates and bowls were licked clean at BOSH! HQ A quick and easy vegan recipe which will fill you with nutrients and fill your tummies at the same time! We also think this could be a great plant based recipe for kids.
Serves
Ingredients
For the risotto
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp capers<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>15 Kalamata olives<item-todo-done><item-todo-done>250g cherry tomatoes<item-todo-done><item-todo-done>225g risotto rice<item-todo-done><item-todo-done>100ml white wine<item-todo-done><item-todo-done>1 litre vegetable stock<item-todo-done><item-todo-done>10g parsley<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
To serve
<item-todo-done> mixed leaves<item-todo-done><item-todo-done>1 Juice of 1 lemon<item-todo-done>
Before you start
Microplane | Large pan
First, prep the ingredients
- Peel, trim and finely dice the onion
- Peel and grate the garlic
- Trim, halve, deseed and dice the chilli
- Quarter the cherry tomatoes
- Quarter the olives
- Pick the parsley leaves
- Prepare the stock
- Quarter the lemon
Now, make the risotto
- Warm the olive oil in a pan over a medium heat
- Add the onion and a pinch of salt to the pan and stir for 4-5 minutes
- Add the garlic and chilli to the pan and stir for 1 minute
- Add the olives and the capers to the pan and stir for 1 minute
- Add the cherry tomatoes to the pan and stir for 2 minutes
- Add the risotto rice and stir for 1 minute
- Add the white wine and tomato puree to the pan and stir until all the liquid has been absorbed
- Add ¼ of the stock and stir until it’s been absorbed by the rice
- Repeat this, ¼ at a time, until all the stock has been absorbed
- Add ¾’s of the parsley to the pan and fold it into the risotto
- Taste the risotto and season to perfection with salt and pepper
Time to serve
- Spoon the risotto into 4 bowls, garnish with the remaining parsley, dress with a simple salad and serve