A light yet deeply savoury tomato water risotto brings bright summer flavour to the table, paired with peppery rocket salad and a punchy anchovy dressing. Each bite balances richness, acidity, and freshness, creating a refined Italian-style dish that feels both elegant and comforting.
By Luke HolderFrom Saturday Kitchen Recipes
This tomato water risotto with rocket salad and anchovy dressing sits in the middle range nutritionally. The dish delivers healthy fats from olive oil and anchovies, balanced by fibre-rich tomatoes and rocket, but includes butter and cheese which raise saturated fat levels. Overall, this Italian-style risotto offers a balanced yet indulgent profile.
Approx. per serving: Energy: ~620 kcal, Fat: ~34g, Carbohydrates: ~58g, Protein: ~18g, Fibre: ~4g
Ingredients
Tomato Water Risotto Base
- 1.5kg cherry vine tomatoes
- 15g basil
- 1 garlic clove
- 1 pinch saffron
- 1 pinch sea salt flakes
- 40ml red wine vinegar
Calabrian Anchovy Dressing
- 12 large Calabrian anchovies
- 50ml cabernet sauvignon vinegar
- 150ml extra virgin olive oil
- 1 small garlic clove
- 1 pinch dried chilli flakes (optional)
- 30g flat-leaf parsley
Poached Lemon Segments
- 75g caster sugar
- 75ml preserved lemon brine
- 3 lemons
House Dressing
- 200g Dijon mustard
- 200ml pickle brine
- 700ml rapeseed oil
- 300ml extra virgin olive oil
- 10g salt
Risotto
- 60ml extra virgin olive oil
- 1 onion or 3 shallots
- 1 celery stick
- 1 garlic clove
- 300g risotto rice
- 1 splash white wine
- 1.2 litres tomato water
- 60–80g butter
- 70g aged Parmesan
- sea salt flakes to taste
Rocket Salad
- 120g wild rocket
- 60–80ml house dressing
- 10g mint leaves
- 12–16 poached lemon segments
- 1 preserved lemon
- 40g aged Parmesan
- sea salt and black pepper to taste
- focaccia to serve
- salami to serve
Customise
- Swap Parmesan for a vegetarian hard cheese to keep the tomato water risotto vegetarian.
- Replace anchovies with capers for a plant-based twist on the anchovy dressing.
- Use lemon juice instead of preserved lemon for a fresher, sharper citrus note.
- Try spinach instead of rocket for a milder salad base.
Method
- Prepare the tomato water (15 mins prep, chill ahead) Blend the tomatoes, basil, garlic, saffron, salt, and vinegar briefly until just broken down. Strain through a fine sieve without pressing too much to keep the tomato water risotto base clear and delicate, then chill until needed.
- Mix the anchovy dressing (10 mins, can rest) Combine the anchovies with vinegar, olive oil, garlic, chilli flakes, and parsley. Keep the anchovies fairly whole for texture and let everything marinate at room temperature so the flavours soften and round out.
- Poach the lemon segments (10 mins, make ahead) Gently heat the sugar, lemon brine, and water until dissolved. Pour over the lemon segments and leave them to cool fully. This step balances sharpness and adds a subtle sweetness that lifts the tomato water risotto.
- Whisk the house dressing (10 mins, store chilled) Whisk mustard, pickle brine, salt, and water until smooth. Slowly stream in rapeseed oil, then olive oil, whisking continuously to emulsify into a glossy dressing. Taste and adjust acidity if needed.
- Start the risotto base (10 mins) Heat olive oil in a heavy pan, then cook the onion, celery, and garlic gently with a pinch of salt until soft but not coloured. This builds a sweet, savoury base for the tomato water risotto.
- Toast the rice and add wine (3 mins) Stir in the risotto rice and keep it moving until warm to the touch. Add the white wine and let it reduce fully, concentrating flavour before adding liquid.
- Cook the tomato water risotto (10–12 mins, active) Add the tomato water gradually, one ladle at a time, stirring regularly and letting each addition absorb before the next. Keep the rice moving for a creamy texture while maintaining a gentle bite.
- Finish the risotto (2 mins) Stir through butter and grated Parmesan to create a rich, silky finish. Taste and adjust seasoning so the tomato water risotto feels balanced and vibrant.
- Assemble the rocket salad (5 mins) Lightly dress the rocket with house dressing, then fold through mint, poached lemon, and preserved lemon. Finish with shaved Parmesan, salt, and pepper for a fresh, sharp contrast.
- Plate and serve (immediate) Spoon the tomato water risotto into warm bowls and finish generously with anchovy dressing. Serve with the rocket salad, focaccia, and salami for a complete Italian-style spread.
Additional notes: Keep the tomato water clear by avoiding over-blending or pressing during straining. You can prepare the tomato water, lemon segments, and dressings in advance to streamline cooking and focus on the risotto just before serving.