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Tomato & anchovy risotto with crispy crumbs
- 6 anchovy fillets in olive oil, drained, oil reserved
- 1 small red onion , chopped
- 2 garlic cloves , crushed
- 140g risotto rice
- 700ml hot chicken or vegetable stock
- 400g can cherry tomatoes
- 100g fresh white breadcrumbs
- small handful basil leaves (optional)
- shaved Parmesan , to serve
Directions:View on BBC Good Food
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