Puttanesca Risotto

Puttanesca Risotto

Rating
4.00rating out of 5

(894 reviews from our customers)

Prep Time

40 min

Cuisine

Italian

Use within

6-7 days

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

Cuisine

Italian

Use within

6-7 days

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What is Gousto all about?

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In Your Box
Ingredients for 2 people (double for 4)
Tin of chopped tomatoes re-sized
1 tin of chopped tomatoes
Anchovies
1 tin of anchovies (50g) †
Onion
1 onion
Arborio-rice
160g traditional arborio rice
garlic-clove
4 garlic cloves
Vegetable-stock-cube
1 vegetable stock cube †
fresh-parsley
10g fresh parsley
Capers
30g caper buds
Pitted-black-olives
60g pitted black olives
Rennet-Free-parmesan
40g Italian hard cheese †
chilli-flakes
1/2 tsp fiery chilli flakes
You Will Need
Olive oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • tin of chopped tomatoes
  • tin of anchovies<strong>†</strong>
  • brown onion
  • arborio rice
  • garlic clove
  • vegetable stock cube<strong>†</strong>
  • parsley
  • capers
  • pitted black olives
  • Italian hard cheese<strong>†</strong>
  • dried chilli flakes
Typical Values per 100g per serving
Energy 475 kJ
113 kcal
2310 kJ
549 kcal
Fat
of which saturates
2.8 g
1 g
13.7 g
5.1 g
Carbohydrate
of which sugars
17.1 g
2.7 g
83.1 g
13.3 g
Fibre 0.8 g 3.7 g
Protein 4.8 g 23.4 g
Salt 0.77 g 3.76 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
tin of chopped tomatoes
tin of anchovies
brown onion
arborio rice
garlic clove
vegetable stock cube
Sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
parsley
capers
pitted black olives
Italian hard cheese
Pasteurised cow's milk, Salt
dried chilli flakes
Allergens
  • Allergens highlighted by † (fish, celery, milk)

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

8

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Serve the cooked risotto in bowls

Garnish with the chopped parsley and remaining cheese

Enjoy!

 

 

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