Ingredients
- 2 litres chicken or vegetable stock
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 3 clove garlic, finely chopped
- 5 tinned anchovies, drained and chopped
- 350 g arborio risotto rice
- 8 handfuls of salad leaves, (rocket, spinach, escarole, mustard greens), roughly torn
- 55 g unsalted butter
- 115 g parmesan, freshly grated
- freshly ground black pepper
- tbsp tiny capers, drained and rinsed
Description
Peppery Greens, Garlic And Anchovies Add Real Oomph To This Creamy, Dream Of A Risotto From Antony Worrall Thompson
UK TV
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