Tomato & anchovy risotto with crispy crumbs - Good Food Middle East
Use up budget storecupboard groceries in this simple Italian rice pot with basil and breadcrumb topping
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Cooking tools:
- Chef's knife
- Cutting board
- Stove
- Skillet
- Saucepan
- Wooden spoon
- Ladle
- Grater
- Measuring cup
- Plate
- Serving bowl
Ingredients
- 6 anchovy fillets in olive oil, drained, oil reserved
- 1 small red onion, chopped
- 2 garlic cloves, crushed
- 140g risotto rice
- 700ml hot chicken or vegetable stock
- 400g can cherry tomatoes
- 100g fresh white breadcrumbs
- small handful basil leaves (optional)
- shaved parmesan, to serve
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