Description
Luscious risotto with sun-dried tomatoes and spinach, crowned with melting burrata for a perfect balance of flavors and textures.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small shallot, finely diced
- 2 garlic cloves, minced
- 180 grams arborio rice
- 100 millilitres dry white wine
- 700 millilitres vegetable broth, kept warm
- 50 grams sun dried tomatoes, chopped
- 80 grams baby spinach
- 50 grams Parmesan cheese, finely grated
- Salt to taste
- Freshly ground black pepper to taste
- 2 small burrata balls or 1 large halved
- Olive oil for drizzling (optional)
- Crushed chili flakes (optional)
- Extra Parmesan cheese for garnish
- Fresh basil or flat leaf parsley leaves
- Cracked black pepper
Instructions
- Heat olive oil and butter in a heavy bottomed saucepan over medium heat. Add finely diced shallot and minced garlic, cooking gently until softened and aromatic, about 2 minutes.
- Stir in the arborio rice and cook, stirring continuously for 1 to 2 minutes until the grains are translucent at the edges.
- Pour in the dry white wine and cook, stirring until most of the liquid has evaporated.
- Add warm vegetable broth one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Maintain a gentle simmer throughout.
- After 10 minutes of cooking, stir in the chopped sun-dried tomatoes and continue stirring.
- After 15 minutes, fold in the baby spinach and cook until wilted and tender.
- When the rice is al dente and creamy, typically 18 to 20 minutes, remove from heat. Stir in grated Parmesan. Season with salt and freshly ground black pepper to taste.
- Place a small burrata ball or half of a large one in the center of each serving plate. Gently spoon hot risotto around and partially over the burrata. Let stand for 1 minute to allow the core to begin melting.
- Drizzle burrata with olive oil or sprinkle with chili flakes if desired. Garnish with extra Parmesan, fresh basil or parsley and cracked black pepper. Serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3 grams
- Sodium: 600 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 64 grams
- Fiber: 2 grams
- Protein: 15 grams
- Cholesterol: 30 milligrams
Keywords: Spinach Tomato Burrata Risotto