Risotto Puttanesca

Oh my world! This is the BEST Risotto Puttanesca recipe ever! Rich and pungent anchovy and Kalamata olives sauce adds such an incredible depth of flavor! So delicious, you'll want to eat this every day!

Risotto with Tomatoes, Capers and Anchovies

If you love all things olives, capers and anchovies, this recipe is for you!

Risotto Puttanesca is the adaptation of a famous Pasta Puttanesca. The dish originated in Naples in the middle of 20th century. There are many stories behind this classic Italian dish and I'm not gonna go into the analysis, but one thing I want to say for sure.

Whoever invented Puttanesca sauce whether intentionally or by accident, was a genius because he made an incredibly delicious dish that never stops to amaze me.

I've always loved anchovies and often seeking new ways to add them to my recipes. One of my favorites are French Nicoise Salad with Anchovy Dressing and Pasta with Capers And Anchovies.

In this recipe I replaced Risotto for pasta and added a few minor tweaks. I hope you don't mind, because I ended up with the most flavorful Risotto ever. Even my husband, who generally doesn't eat anchovies, liked this dish so much.

Puttanesca Risotto comes together in about 30 to 40 minutes and is a perfect idea for busy weeknights. Moreover, it's made with Italian pantry staple ingredients, which you might already have on hands.

What is Puttanesca sauce made of?

Briny and rich Italian Puttanesca sauce is made of lightly sautéed garlic, perfectly ripe tomatoes, black olives (for example Kalamata olives), anchovies packed in oil and capers. The sauce comes together in under 10 minutes and is good on risotto or pasta dishes.

In my adaptation of Risotto Puttanesca, instead of using fresh tomatoes, I made a quick tomato puree out of canned tomatoes and added it to a sauce which contributed to a thicker consistency of a sauce. I also skipped the olive oil and cooked the sauce in anchovy oil that came from the tin.

Last, but no least, most Puttanesca sauce recipes call for only 3-4 anchovy fillets, which I think is very unfortunate, since anchovies are a star of this dish.

In my recipe I added 9 anchovies, which in my opinion was the perfect amount. It made the sauce more flavorful and my family devoured everything in no time.

Does Puttanesca freeze well?

Puttanesca sauce freezes well and comes in handy when you need to make a quick lunch or dinner and don't have much time for chopping the ingredients.

Make sure to completely cool the sauce and divide it into one or two cup freezer-friendly zipper bags. Freeze for up to three months.

More Weeknight Risotto recipes you'll like

• Mushroom Pumpkin Risotto
• Chicken and Asparagus Orzo Risotto
• One Pot Chicken Risotto
• Farrotto with Wild Mushrooms
• Herbed Chicken and Farrotto

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Recipe

Risotto Puttanesca

Briny, extremely flavorful and so delicious, this Risotto Alla Puttanesca is sure to become a hit at your house, even around those who don't like anchovies:)

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 604kcal

Author: Iryna

Ingredients

For Risotto

• ▢ 2 tablespoon olive oil
• ▢ 1 medium onion finely minced
• ▢ 2 c Arborio rice
• ▢ 1 c white wine such as Sauvignon Blanc
• ▢ 7-8 c vegetable broth
• ▢ 1 ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 2 tablespoon cold butter
• ▢ 3 tablespoon Parmesan

For Puttanesca Sauce

• ▢ 1 tbsp anchovy oil
• ▢ 6 cloves garlic sliced
• ▢ 9 fillets anchovies, packed in oil
• ▢ ½ c Kalamata olives pitted
• ▢ 3 tablespoon capers
• ▢ 14 oz can diced tomatoes or tomato puree alternatively you can use 5-6 fresh tomatoes
• ▢ 4 tablespoon parsley

Instructions

To make Risotto

• Heat 2 tablespoon of olive oil in a large sauté pan and over medium heat. Add onion and cook stirring occasionally for 5 minutes.
• Add Arborio rice, stirring to coat with oil and cooking until edges of kernels are translucent, about 2 minutes.
• Pour in wine and stir until it is fully absorbed.
• Add 1 ½ cup of broth to the rice, stir, reduce the heat to a medium and cook until liquid is absorbed. Continue adding vegetable broth 1 cup at a time and stirring from time to time until rice is fully cooked and mixture is creamy. In this recipe you might need to use 7 to 8 cups of broth to achieve that creamy consistency.
• Remove from the heat, stir in salt, pepper, butter and Parmesan cheese.
• Add Puttanesca Sauce to Risotto and toss until the sauce coats the rice. Sprinkle with parsley and serve!

To make Puttanesca Sauce

• Heat anchovy oil in a medium sauce pan and over medium heat. Add garlic and sauté for one minute.
• Stir in anchovies, olives, capers and tomato puree*. (See the note 1)
• Simmer the sauce until it slightly thickens, about 5-7 minutes.
• I love serving this Risotto with vegetables salads or casseroles, like my Quick Baked Zucchini with Mozzarella or Creamy Cauliflower Salad.

Notes

Note 1

If you're using fresh tomatoes, you need to peel them first by dropping in a boiling water. After 1 minute, scoop them out with a spoon and transfer to a cold water. Once chilled, you'll be able to easily remove the skin.

Then, give them a rough chop and puree in a blender or food processor. 

If you're using canned diced tomatoes, puree them in a blender or food processor as well.

Nutrition

Calories: 604kcal | Carbohydrates: 59.3g | Protein: 24.7g | Fat: 26.3g | Saturated Fat: 7.1g | Cholesterol: 46mg | Sodium: 3334mg | Potassium: 594mg | Fiber: 3.9g | Sugar: 4.3g | Calcium: 218mg | Iron: 24mg

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