One Pot Vegetable Anchovy Risotto

This easy One Pot Vegetable Anchovy Risotto is packed with incredible flavors. This recipe delivers a dish that’s creamy, delicious, and perfect for busy weeknights.

For me, risotto has always been a type of food that carries a certain level of comfort. Simplicity, versatility, and a delicious taste make this classic Italian One Pot Vegetable Anchovy Risotto recipe my go-to for any occasion.

Surprisingly, the first time I tried Risotto was not in a fancy restaurant. I remember when I was just starting to learn how to cook. I used to hear this pretty word “Risotto”. I knew it was an Italian dish, and for some reason European recipes always intimidated me. I knew how delicious they were, but at that time, I always associated tasty food with difficult preparation. As I started cooking more and became more confident in the kitchen, I found that previous statement couldn’t be further from the truth. Fast forward several years later, Risotto has become one of my favorite and easiest meals to create for my family. The creaminess, texture, and taste – that’s what makes Risotto so good.

As with most pasta recipes, there are endless risotto varieties. Want to keep it basic? Make Risotto with lemon zest and Parmesan. Need an extra protein? Add some chicken. No need for take out because Risotto is one satisfying bowl of goodness, easy to make at home, and pretty affordable.

One Pot Vegetable Anchovy Risotto Recipe

Speaking of simplicity, don’t you just love when your food tastes great and leaves you with minimal cleanup? I sure do. That’s why today’s recipe can be cooked entirely in one pan. My Vegetable Anchovy Risotto recipe is a delicious twist on a classic Risotto. Salted anchovies add remarkable, yet not overwhelming, flavor and sautéed mushrooms and eggplant contribute to the texture and taste.

A good non-stick sauce pan is all you need. For this recipe, I chose Shitake mushrooms as they have a unique smoky flavor, but you can also use a mixture of White and Porcini mushrooms instead.

Whatever the occasion, give this Vegetable Anchovy Risotto a try and you’ll be pleasantly delighted with how easy it is to make and how great it tastes.

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Vegetable Anchovy Risotto

Yield: 3-4

Ingredients

• 8 oz Shitake mushrooms, stems removed and heads thinly sliced
• 1 small eggplant, cut into small cubes
• 2 tablespoons fresh sage leaves
• 6 anchovies packed in olive oil, chopped
• 2 tablespoons anchovy oil
• 5 tablespoons olive oil
• 1 clove garlic, minced
• 1 small shallot, minced
• 3/4 cup arborio rice
• 2-3 cups vegetable broth
• 1/2 cup Parmesan cheese
• salt, pepper to taste

Instructions

1. Warm 1 tablespoon of olive oil in large sauce pan over medium heat. Add Shitake mushrooms, 1/4 teaspoon of salt, and cook until all liquid evaporates and mushrooms are soft, about 10 minutes. Add sage and cook for another 2-3 minutes.
2. Remove mushrooms and sage and set aside.
3. In the same sauce pan, warm 4 tablespoons of olive oil and add eggplant. Add 1/4 teaspoon of salt and cook over medium-high heat, stirring occasionally, until browned on all sides, about 10 minutes. Remove from the pan and set aside.
4. In the same sauce pan over medium heat, warm anchovy oil. Add onions and cook until softened, about 3-4 minutes. Add garlic and cook for another minute.
5. Add rice and stir so that it is coated in the oil. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, more or less to taste.
6. Add 2 ladles of vegetable broth, reduce heat to medium-low, cover with a lid, and cook until rice absorbs almost all the broth. Add more broth along the way one ladle at a time. When rice is ready, it should still be a little bit soupy. Don't let it absorb all liquid.
7. When rice is ready, stir in mushrooms, eggplant, and Parmesan cheese.
8. Enjoy!

Notes

Home Chef Tip: If you're using fresh, young eggplant, you can leave the skin on, but if it's an older eggplant, peel off the skin as it can be on the tougher side.

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We hope you love this One Pot Vegetable Anchovy Risotto recipe from SoFabFood Contributor, Iryna from Lavender and Macarons, as much as we do. If you love this delightful recipe, stop by our 30-Minute Meals section to find more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and for daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!

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