Risotto Puttanesca
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
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Servings
6
-
Calories
604 kcal
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Course
Main Course
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Cuisine
Italian
Risotto Puttanesca
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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:)
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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 black pepper
- 2 tablespoon butter cold
- 3 tablespoon parmesan
For Puttanesca Sauce
- 1 tbsp anchovy oil
- 6 cloves garlic sliced
- 9 fillets anchovy packed in oil
- ½ c kalamata olives pitted
- 3 tablespoon capers
- 14 oz can diced tomatoes alternatively you can use 5-6 fresh tomatoes, or tomato puree
- 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 Information
Show Details
Calories
604kcal
(30%)
Carbohydrates
59.3g
(20%)
Protein
24.7g
(49%)
Fat
26.3g
(40%)
Saturated Fat
7.1g
(36%)
Cholesterol
46mg
(15%)
Sodium
3334mg
(139%)
Potassium
594mg
(13%)
Fiber
3.9g
(16%)
Sugar
4.3g
(9%)
Calcium
218mg
(22%)
Iron
24mg
(133%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 59.3g | 20% |
| Protein | 24.7g | 49% |
| Fat | 26.3g | 40% |
| Saturated Fat | 7.1g | 36% |
| Cholesterol | 46mg | 15% |
| Sodium | 3334mg | 139% |
| Potassium | 594mg | 13% |
| Fiber | 3.9g | 16% |
| Sugar | 4.3g | 9% |
| Calcium | 218mg | 22% |
| Iron | 24mg | 133% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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