HORSERADISH & MUSTARD RISOTTO WITH ANCHOVY & OLIVE OIL ROASTED TOMATOES

January 31, 2015

Risotto is hearty and rich and this recipe will not disappoint. Bold and flavourful mustard and horseradish incorporated into the rice and topped with savoury and tangy tomatoes. Really nice balance. I like to shave fresh parmesan and lemon zest over the whole thing.

For the risotto:
1 tbsp each butter and olive oil combined
1½ cup Arborio rice (or other short grain rice will work)
2 shallots (chopped finely)
1 cloves garlic
½ cup dry white wine
5 cups chicken stock (stock cubes are fine, but I recommend making your own)
1 tbsp mustard (ideally whole grain)
2 tbsp horseradish
salt & pepper to taste
For the topping:
20 cherry tomatoes
4 anchovy fillets
1 cloves garlic
3 tbsp chopped parsley
1 tsp lemon juice
2 tbsp shaved parmesan

Here's how: -sautee onions and garlic in a good nub of butter and olive oil until transluscent -add arborio rice and stir around a few minutes until it starting to colour slightly -add white wine and...
See the full directions on my site

Nutritions

Calories
748

Sodium
859mg
35% DV

Fat
19g
29% DV

Protein
33g
66% DV

Carbs
109g
37% DV

Fiber
17g
69% DV