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:)
To make Risotto
Heat 2 tbsp 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.
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.
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