Vegan Puttanesca Risotto Bosh TV

Puttanesca Risotto

  • Super simple
  • 0:30 m
  • 13 ingredients

Rice is amazing, int it? It's such a versatile, worldwide ingredient that you can do so so so much with. And what we did this time certainly was delicious. Risotto is such a comforting meal, and this one won't let you down - the punchy puttanesca flavours complement the amazing texture of the risotto perfectly. You only need one pan and a good stirring-hand to make this come out perfectly Trust us, you're gunna love it. Plates and bowls were licked clean at BOSH! HQ A quick and easy vegan recipe which will fill you with nutrients and fill your tummies at the same time! We also think this could be a great plant based recipe for kids.

Serves: 4

Ingredients

For the risotto

  • 1 tbsp olive oil
  • 2 tbsp capers
  • 1 tbsp tomato purée
  • 1 red onion
  • 3 garlic cloves
  • 1 red chilli
  • 15 Kalamata olives
  • 250g cherry tomatoes
  • 225g risotto rice
  • 100ml white wine
  • 1 litre vegetable stock
  • 10g parsley
  • Salt & pepper to taste

To serve

  • mixed leaves
  • 1 Juice of 1 lemon

Before you start

Microplane | Large pan

Step 1

First, prep the ingredients

  • Peel, trim and finely dice the onion
  • Peel and grate the garlic
  • Trim, halve, deseed and dice the chilli
  • Quarter the cherry tomatoes
  • Quarter the olives
  • Pick the parsley leaves
  • Prepare the stock
  • Quarter the lemon

Ingredients

  • 1 red onion
  • 3 garlic cloves
  • 1 red chilli
  • 15 Kalamata olives
  • 1 litre vegetable stock
  • 10g parsley
  • 1 Juice of 1 lemon

Step 2

Now, make the risotto

  • Warm the olive oil in a pan over a medium heat
  • Add the onion and a pinch of salt to the pan and stir for 4-5 minutes
  • Add the garlic and chilli to the pan and stir for 1 minute
  • Add the olives and the capers to the pan and stir for 1 minute
  • Add the cherry tomatoes to the pan and stir for 2 minutes
  • Add the risotto rice and stir for 1 minute
  • Add the white wine and tomato puree to the pan and stir until all the liquid has been absorbed
  • Add ¼ of the stock and stir until it’s been absorbed by the rice
  • Repeat this, ¼ at a time, until all the stock has been absorbed
  • Add ¾’s of the parsley to the pan and fold it into the risotto
  • Taste the risotto and season to perfection with salt and pepper

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp capers
  • 1 tbsp tomato purée
  • 250g cherry tomatoes
  • 225g risotto rice
  • 100ml white wine
  • Salt & pepper to taste

Step 3

Time to serve

  • Spoon the risotto into 4 bowls, garnish with the remaining parsley, dress with a simple salad and serve

Ingredients

  • mixed leaves