Tomato Risotto With Anchovies Recipe
Recipe By Great British Chefs
Luke holder serves up a decadent tomato risotto recipe packed full of vibrant passata and rich parmesan cheese, finished with marinated anchovies. Luke notes the importance of buying quality anchovies for this dish, it really will make all the difference to the flavour and adds a real "Umami tsunami", as he likes to call it
4.8
18 Rating -
Rate
1hr total
1hr total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Tomato Risotto With Anchovies Recipe
- 1/4 Onion
- 62.50 milliliter Chicken Stock
- 62.50 gram Risotto rice
- 47.50 milliliter White wine
- 125 milliliter Passata
- 31.25 gram Butter
- 50 gram Parmesan
- As required Olive oil
- 3 Anchovies
- 12.50 milliliter Cabernet sauvignon vinegar
- 12.50 milliliter Extra virgin olive oil
- 3 gram Garlic
- 0.13 bunch Parsley
- As required Olive oil
- 1/4 Onion
- 62.50 milliliter Chicken Stock
- 62.50 gram Risotto rice
- 47.50 milliliter White wine
- 0.13 bunch Parsley
- 3 Anchovies
- 12.50 milliliter Cabernet sauvignon vinegar
- 12.50 milliliter Extra virgin olive oil
- 3 gram Garlic
- 125 milliliter Passata
Nutrition
value
value
1362
calories per serving
48 g Fat59 g Protein140 g Carbs12 g FiberOther
Current Totals
- Fat48g
- Protein59g
- Carbs140g
- Fiber12g
MacroNutrients
- Carbs140g
- Protein59g
- Fiber12g
Fats
- Fat48g
Vitamins & Minerals
- Calcium674mg
- Iron16mg
- Vitamin A2234mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B310mg
- Vitamin B6< 1mg
- Vitamin B9201mcg
- Vitamin B12< 1mcg
- Vitamin C108mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium232mg
- Manganese2mg
- Phosphorus879mg
- Selenium58mcg
- Zinc7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs