Anchovy and Butter Risotto

By the GetYourMacros team · 10 September 2026

A creamy, umami-rich risotto made light by swapping part of the butter for Greek yogurt.

• Time 25 min
• Course First course
• Diet Pescatarian
• Cuisine Italian
• Allergens dairy, fish

Ingredients (1 serving)

• 70 g Risotto rice (carnaroli/arborio)
• 30 g Anchovies in oil (drained)
• 50 g Greek yogurt 0%
• 5 g Butter
• 30 g Onion
• 300 ml Liquid vegetable broth
• 10 ml Lemon juice
• Fresh parsley to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Heat the vegetable broth in a small saucepan and keep it simmering.
2. Finely mince the onion and soften it in a pot with the butter and two anchovy fillets over low heat.
3. Add the rice and toast it for 2 minutes until translucent, stirring constantly.
4. Gradually add the hot broth one ladle at a time, allowing the rice to absorb the liquid before adding more.
5. Continue cooking for about 16-18 minutes until the rice is al dente.
6. Remove from the heat and stir in the Greek yogurt, the remaining chopped anchovies, and the lemon juice.
7. Cover and let rest for 1 minute before serving with fresh parsley.

Tips

• Using Greek yogurt instead of extra butter adds creaminess and a boost of protein without the heavy fats.
• Don't add salt to the rice until the end, as the anchovies are naturally very salty.

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