Puttanesca Risotto

Super simple
Super simple
Super simple
Super simple
0:30 m

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.

Start cooking ➞




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
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