Tomato anchovy risotto with crispy crumbs
Ingredients
- 6 anchovy fillets in olive oil, drained, oil reserved
- 1 small red onion, chopped
- 2 garlic clove, crushed
- 140g risotto rice
- 700ml hot chicken or vegetable stock
- 400g can cherry tomato
- 100g fresh white breadcrumb
- small handful basil leaves (optional)
- shaved Parmesan, to serve
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