Spinach Sun-Dried Tomato Burrata

This Spinach and Sun-Dried Tomato Risotto with Burrata takes comfort food to a level that feels almost celebratory. You spoon into creamy rice and get spinach and juicy tomato, but hit the molten burrata core and everything goes soft and lush. It is elegant and savory enough to impress at dinner but still simple at heart—a dish for both big nights and “just-because” nights.

The first time I made this risotto I was nervous the burrata would just sit there and not do much but the way it turns molten and blends into the rice has truly made this a repeat dish for every chilly night when we want to feel fancy at home

Ingredients

• Olive oil: brings Italian richness and lets everything sauté gently choose extra virgin for peppery brightness
• Butter: adds creamy background flavor and smooths out the base use quality European style for extra lushness
• Shallot: finely diced for a subtle sweetness that does not overpower choose firm bulbs with glossy skin
• Garlic: gives fragrant punch always use fresh cloves never the jarred stuff
• Arborio rice: the classic risotto grain with plenty of starch for creaminess look for plump pearly grains
• Dry white wine: adds acidity to balance richness pick something crisp but not oaky a basic Pinot Grigio or Sauvignon Blanc is perfect
• Warm vegetable broth: keeps the cooking gentle and flavors clean use a good bouillon or homemade for depth
• Sun-dried tomatoes: bring tang and a punch of umami packed in oil are best pat them dry for a bit richer flavor
• Baby spinach: wilted right into the pot for fresh green lift look for bright green leaves and avoid any that seem soggy
• Grated Parmesan: the backbone of flavor here buy a wedge and grate it yourself for best effect
• Salt and black pepper: to taste sea salt and freshly ground pepper make a big difference here
• Small burrata balls: each one a creamy surprise in the middle get fresh if you can the softer the better
• Optional drizzle of olive oil or chili flakes: gives the final dish a glossy finish and a hint of heat
• Extra Parmesan: for that irresistible cheese pull effect at the end
• Fresh basil or parsley leaves: for color and herbal snap use just-picked for best impact
• Cracked pepper: to finish

Instructions

Sauté the Aromatics:

Heat both olive oil and butter in a heavy saucepan over medium low. Add shallot and garlic and stir often until soft and translucent. This should take about five minutes and gives the rice its soft sweet background.

Toast the Rice:

Pour in the arborio rice and stir until every grain is glossy and just starting to turn translucent at the edges. This step develops flavor and helps the grains hold their shape.

Deglaze with Wine:

Add the dry white wine all at once. Stir and let it bubble up until most of the liquid has evaporated. The rice will start to smell nutty and a bit tangy.

Add Broth Gradually:

With a ladle add warm vegetable broth one scoop at a time. Constantly stir and wait for each addition to be absorbed before adding the next. This patience brings that legendary creamy texture. Around ten minutes in the risotto should start looking creamy and the grains should still have a distinct bite.

Add Flavor from Sun-Dried Tomatoes and Spinach:

Stir in the chopped sun-dried tomatoes after ten minutes. At around fifteen minutes add the spinach and stir until just wilted. The tomatoes deepen the flavor while spinach keeps the dish fresh.

Finish with Cheese:

When the rice is tender but still has a little bite (about eighteen to twenty minutes) turn off the heat and add the freshly grated Parmesan. Stir until completely creamy. Season with salt and black pepper.

Assemble the Burrata Core:

On each serving plate nestle a small ball of burrata right in the center. Spoon the hot risotto around it and let it sit for about a minute. The heat will work its magic on that creamy core.

Garnish and Serve:

Finish everything with extra Parmesan, a scatter of torn basil or parsley, and a big pinch of cracked black pepper. Serve immediately while the burrata is molten.

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I have always loved sun-dried tomatoes for their deep flavor—here they infuse the whole pot with sweetness and tang. My family always takes bets on who gets the most molten burrata in their serving and it always ends with everyone laughing and fighting for seconds.

Storage Tips

Risotto is best enjoyed fresh but leftovers keep well for about three days in the fridge. Cool it quickly and store in a covered container. To reheat spoon into a saucepan with a splash of water or broth and stir gently until creamy again. Add fresh burrata to serve leftover risotto.

Ingredient Substitutions

If you cannot find burrata use fresh mozzarella or even a spoonful of ricotta in the center. Swap spinach for arugula or Swiss chard if you have extra greens on hand. For a vegan version try coconut oil in place of butter and skip the cheese in favor of nutritional yeast.

Serving Suggestions

A peppery arugula salad on the side and some toasted crusty bread make this a complete meal. It is lovely with crisp white wine or sparkling water with lemon. For extra elegance garnish with edible flowers or microgreens.

Cultural and Historical Context

Risotto is a cornerstone of Northern Italian comfort food with each region and family adding their own special twist. The lush burrata center was inspired by southern Italian cheese culture where fresh cheeses are always the star of the meal. The sun-dried tomatoes recall long summers and the sweetness of preservation.

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With a little patience and good cheese, this risotto transforms simple pantry staples into something truly special. Serve it piping hot and enjoy the moment when the burrata melts into the rice.

Frequently Asked Questions

→ How do you achieve a creamy risotto texture?

Gradually add warm broth and stir consistently, allowing the rice to release starch and create a creamy consistency.

→ When should you add the spinach and sun-dried tomatoes?

Stir in sun-dried tomatoes after 10 minutes and add spinach at 15 minutes, so it just wilts by the end.

→ How do you ensure the burrata melts perfectly?

Place the cold burrata in the center before serving, letting the hot risotto gently melt the core for a gooey center.

→ Which herbs pair best as garnish?

Fresh basil or parsley leaves both complement the creamy, tangy flavors and add a bright, aromatic finish.

→ Can you substitute Arborio rice?

Carnaroli or Vialone Nano are excellent alternatives for similarly creamy, al dente risotto texture.