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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




  • 1 tbsp olive oil
  • 1 small red onion
  • 3 cloves garlic
  • 1 red chilli
  • 15 kalamata olives
  • 2 tbsp capers
  • 250g cherry tomatoes
  • 225g risotto rice
  • 100ml white wine
  • 1 tbsp tomato puree
  • 1L vegetable stock
  • 10g parsley
  • Salt and pepper

To Serve

  • Mixed leaves
  • 1 lemon


  1. 1.

    Microplane | Large stockpot

    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