Puttanesca Risotto
- Super simple
- 0:30 m
- 13 ingredients
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: 4
Ingredients
For the risotto
- 1 tbsp olive oil
- 2 tbsp capers
- 1 tbsp tomato purée
- 1 red onion
- 3 garlic cloves
- 1 red chilli
- 15 Kalamata olives
- 250g cherry tomatoes
- 225g risotto rice
- 100ml white wine
- 1 litre vegetable stock
- 10g parsley
- Salt & pepper to taste
To serve
- mixed leaves
- 1 Juice of 1 lemon
Before you start
Microplane | Large pan
Step 1
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
Ingredients
- 1 red onion
- 3 garlic cloves
- 1 red chilli
- 15 Kalamata olives
- 1 litre vegetable stock
- 10g parsley
- 1 Juice of 1 lemon
Step 2
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
Ingredients
- 1 tbsp olive oil
- 2 tbsp capers
- 1 tbsp tomato purée
- 250g cherry tomatoes
- 225g risotto rice
- 100ml white wine
- Salt & pepper to taste
Step 3
Time to serve
- Spoon the risotto into 4 bowls, garnish with the remaining parsley, dress with a simple salad and serve
Ingredients
- mixed leaves