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Puttanesca Risotto

Puttanesca Risotto

4rating out of 5

(902 reviews from our customers)

Prep Time

40 min



Anchovies, olives, capers, garlic and chilli pack a real punch in our puttanesca. You'd normally combine this classic tomato sauce with pasta but we’ve swapped the spaghetti for Arborio rice and turned it into a risotto that's filled with the same gutsy flavours. AND you only need one pan to make it!

Prep Time

40 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
can of chopped tomatoes 1
1 tin of chopped tomatoes
1 tin of anchovies (50g) †
1 onion
4 garlic cloves
10g fresh parsley
30g caper buds
60g pitted black olives
40g Italian hard cheese †
1 vegetable stock cube †
chilli flakes 3.18
1/2 tsp fiery chilli flakes
160g traditional arborio rice
You Will Need
Olive oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chopped tomatoes (400g)
  • tin of anchovies<span class="strong">†</span>
  • 1 brown onion
  • 1 garlic clove
  • 10g parsley
  • 1 bag of capers (30g)
  • 1 bag of pitted black olives (60g)
  • 40g Italian hard cheese<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 1/2 tsp dried chilli flakes
  • 160g arborio rice
Typical Values per 100g per serving
Energy 535 kJ
126 kcal
2314 kJ
545 kcal
of which saturates
3.3 g
1.2 g
14.3 g
5.4 g
of which sugars
19.5 g
2.2 g
84.4 g
9.4 g
Fibre 1.8 g 7.8 g
Protein 5 g 21.6 g
Salt 1.52 g 6.59 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
tin of anchovies
1 brown onion
brown onion
1 garlic clove
10g parsley
flat parley (100%)
1 bag of capers (30g)
Capers, water, vinegar, salt.
1 bag of pitted black olives (60g)
water, pitted black olives, salt, ferrous gluconate
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
1/2 tsp dried chilli flakes
dried chilli flakes
160g arborio rice
arborio rice
  • Allergens highlighted by † (fish, milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Puttanesca Risotto

Boil a kettle

2 Puttanesca Risotto

Peel and dice the onion[s] finely

Peel and finely chop (or grate) the garlic

Drain the oil from the anchovy tin[s] and chop the anchovies finely

3 Puttanesca Risotto

Heat a large, wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a medium heat

Add the onion and cook for 3-4 min

Add the arborio rice, coat well and cook for 1-2 min 

4 Puttanesca Risotto

Dissolve the stock cube[s] in 700ml [1.4L] boiled water

Add one ladle of the stock to the rice pan

Stir continuously over a medium heat, let the stock absorb fully, then add another ladle of stock

Repeat until all of the stock has been absorbed (approx. 25-30 min)

5 Puttanesca Risotto

Add the chopped anchovies and cook for 3 min, stirring until they break down

Add the garlic and chilli flakes (can't handle the heat? Go easy!) and cook for a further min

6 Puttanesca Risotto

Add the black olives, chopped tomatoes and caper buds to the pan

Cook for a further 10 min, stirring occasionally to prevent the bottom from sticking

7 Puttanesca Risotto

Meanwhile, grate the Italian hard cheese

Chop the parsley finely, including the stalks

Once the rice is tender, stir most of the grated cheese in to the pan, keep the rest for garnish


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Serve the cooked risotto in bowls

Garnish with the chopped parsley and remaining cheese




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