About
This anchovy risotto is packed with flavor from salty anchovies, sweet tomato, tender baby spinach and spicy dried chili flakes.
This is a quick, easy and budget friendly option, perfect for weeknights.
Ingredients
- 4 anchovies anchovy canned
- 3 cup cauliflower rice
- 2 cup baby spinach
- 2 teaspoon lemon juice
- 1 clove garlic
- 1 cup vegetable broth, bouillon or consomme
- 1 medium – 2 3/5" diameter tomato
- 1 teaspoon lemon peel or zest raw
- 1 tablespoon unsalted butter
- ½ teaspoon hot chili pepper, dried, with seeds
- ½ tablespoon, grated parmesan cheese
- ¼ medium – 2 1/2" diameter white onion
- ¼ cup, whole pieces basil, fresh
Instructions
- Crush the garlic and finely chop the onion. Melt the butter in a skillet over a low/medium heat and add the garlic and onion, sweating gently until tender.
- Dice the tomato and add to the skillet along with the cauliflower rice, lemon juice and zest. Stir well to combine.
- Add the stock and bring to a simmer. Simmer for 5 or so minutes until all the liquid has evaporated and the rice is hot through.
- Add the anchovies and chili flakes. Stir to combine, cooking until the anchovies have melted.
- Add the spinach and basil and stir. Cook until the spinach has just wilted.
- Scatter with grated parmesan to serve.
Nutrition Facts
- Servings: 2
- Calories: 152.5kcal/638.0kJ (per serving)
- Fat: 8.2g (per serving)
- Carbs: 14.9g (per serving)
- Protein: 8.5g (per serving)
