Tomato Anchovy Risotto

Sauté the risotto rice in the olive oil until translucent. Add garlic and chilli and sauté briefly. Pour in the white wine and let it boil away. Add the tomato and anchovy sauce and simmer until the liquid is absorbed.

Ladle in the hot vegetable soup and simmer, stirring repeatedly, until the rice is al dente and the risotto is creamy (15-20 minutes).

Finally, stir in the parsley and season with salt and pepper. If you like, sprinkle Parmesan over the tomato and anchovy risotto at the table.

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