How it tastes
Salty olives and capers, round tomato, creamy cheese and a fine chili kick at the end.
Risotto alla Puttanesca
Naples' cheekiest sauce meets creamy risotto rice: olives, capers and pelati set the tone, while mascarpone and Bündner mountain cheese answer back. Zucchini and mozzarella round out the plate, and cayenne chili gives it a final nudge.
- kcal
- 465
- Protein
- 22.1 g
- Carbs
- 36.3 g
- Fat
- 25.3 g
per portion (460 g)
CHF 18.00 per portion
20% off your first order
- Cancel or pause any time
- Freshly cooked, delivered every Wednesday
- Change your order until Friday 11 am
Why you'll love it
Perfect for
For everyone who loves pasta but wants a spoon today instead of a fork.
Recipe Cook it yourself
- Prep approx. 40 min
Creamy tomato risotto with black olives, capers and a pinch of cayenne, served with pan-fried thyme courgettes and fresh mozzarella. Mascarpone and Graubünden mountain cheese make it lovely and silky. Ready in about 40 minutes.
Method
Risotto
Warm the oil in a pan. Add the onion, garlic and rice and sweat, stirring, for approx. 2 mins until the rice is translucent. Add the tomato purée and cook for approx. 1 min. Deglaze with the wine and reduce almost completely. Add the tomatoes and cayenne. Gradually pour in the stock so that the rice is always just covered with liquid. Simmer for approx. 18 mins, stirring occasionally, until the rice is creamy and al dente.
Courgettes
While the risotto simmers, heat the oil in a frying pan. Fry the courgettes over a high heat for approx. 5 mins until lightly coloured. Add the thyme and season.
To finish
Stir the olives and capers into the risotto and simmer for approx. 1 min. Remove the pan from the heat and stir in the cheese and mascarpone. Add the parsley and season to taste with salt.
To serve
Divide the risotto between deep plates, arrange the courgettes alongside or on top and top with the mozzarella. Serve immediately.
- Tip 1:
- Olives and capers are salty, so only season at the very end.
- Tip 2:
- Use Parmesan instead of Graubünden mountain cheese, and burrata instead of mozzarella.
- Tip 3:
- Serve with a green leaf salad with a lemon and olive oil dressing.
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What's inside
Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.
465kcal
Nutrition facts
per portion (460 g) · 1946 kJ
Energy from
- Protein 19 %
- Carbohydrates 32 %
- Fat 49 %
Share of daily intake
- Protein22.1 g44 %
- Carbohydrates36.3 g14 %
- of which sugars8.3 g9 %
- Fat25.3 g36 %
- of which saturates12.4 g62 %
- Salt3.1 g52 %
Reference intake of an average adult (8400 kJ / 2000 kcal).
All nutrition facts per portion and 100 g
| Nutrient | Portion | 100 g |
|---|---|---|
| Energy | 1946 kJ465 kcal | 423 kJ101 kcal |
| Fat | 25.3 g | 5.5 g |
| of which saturates | 12.4 g | 2.7 g |
| Carbohydrates | 36.3 g | 7.9 g |
| of which sugars | 8.3 g | 1.8 g |
| Fibre | 3.7 g | 0.8 g |
| Protein | 22.1 g | 4.8 g |
| Salt | 3.1 g | 0.7 g |
Ingredients
Full declaration
Risotto 61% (water, rice, tomatoes, onions, white wine [contains: SULPHITES], CHEESE [MILK, salt, cultures, animal rennet], mascarpone [CREAM, MILK PROTEIN, salt, lactase, ACID WHEY (fermented lactic acid)], tomato purée, olives [olives, water, salt, stabiliser: ferrous gluconate], capers [capers, water, salt, spirit vinegar], rapeseed oil, parsley, vegetable stock [salt, maize starch, onions, carrots, sunflower oil, spices, herbs], garlic, salt, chilli powder), baked courgettes (courgettes, olive oil, thyme, salt, pepper), mozzarella (MILK, salt, acidifier: citric acid, microbial rennet).
Translated – the German declaration is legally binding.
Show German declaration
Risotto 61% (Wasser, Reis, Tomaten, Zwiebeln, Weisswein [enthält: SULFITE], KÄSE [MILCH, Salz, Kulturen, tierisches Lab], Mascarpone [RAHM, MILCHPROTEIN, Salz, Laktase, KÄSEREISAUER (fermentierte Milchsäure)], Tomatenmark, Oliven [Oliven, Wasser, Salz, Stabilisator: Eisenglukonat], Kapern [Kapern, Wasser, Salz, Branntweinessig], Rapsöl, Petersilie, Gemüsebouillon [Salz, Maisstärke, Zwiebeln, Karotten, Sonnenblumenöl, Gewürze, Kräuter], Knoblauch, Salz, Chilipulver), Zucchetti gebacken (Zucchetti, Olivenöl, Thymian, Salz, Pfeffer), Mozzarella (MILCH, Salz, Säuerungsmittel: Zitronensäure, mikrobielles Lab).
Allergens
Contains Milk, Sulphites. May contain traces of other allergens.
Risotto alla Puttanesca is just one of 14 dishes this week.
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