Spinach & Sun-Dried Tomato Risotto With Melting Burrata Core (Print version)
Creamy spinach and sun-dried tomato risotto spooned around burrata so the center turns soft, milky, and rich.
# Ingredients:
For the risotto
01 -
4 cups (960 ml) low-sodium vegetable broth, plus more if needed
02 -
1 tablespoon olive oil
03 -
1 tablespoon unsalted butter
04 -
1 medium shallot, finely diced
05 -
3 garlic cloves, minced
06 -
1 1/2 cups (300 g) arborio rice
07 -
1/2 cup (120 ml) dry white wine
08 -
1/2 cup (70 g) oil-packed sun-dried tomatoes, drained and chopped
09 -
4 cups (120 g) baby spinach
10 -
1/2 cup (50 g) finely grated Parmesan cheese
11 -
1/2 teaspoon kosher salt, plus more to taste
12 -
Freshly ground black pepper, to taste
For serving
13 -
8 oz (225 g) burrata, divided into 4 portions
14 -
2 tablespoons chopped fresh basil or parsley
15 -
1 tablespoon sun-dried tomato oil or olive oil, for drizzling
16 -
Crushed chili flakes, optional
# Instructions:
01 -
Pour the vegetable broth into a small saucepan and keep it warm over low heat. Warm broth helps the rice cook evenly and keeps the risotto creamy.
02 -
Heat olive oil and butter in a wide heavy saucepan over medium heat. Add the shallot and cook for 3-4 minutes until softened, then stir in the garlic for 30 seconds.
03 -
Add the arborio rice and stir for 1-2 minutes until every grain is glossy and the edges look slightly translucent.
04 -
Pour in the white wine and stir until it is mostly absorbed and the pan looks nearly dry, about 2 minutes.
05 -
Add warm broth 1/2 cup at a time, stirring often and letting most of the liquid absorb before adding more. Keep the rice at a gentle simmer.
06 -
After about 10 minutes of broth additions, stir in the sun-dried tomatoes. When the rice is almost tender, about 18-20 minutes total, fold in the spinach until just wilted.
07 -
Remove the pan from the heat. Stir in Parmesan, salt, and black pepper. Add a splash of broth if needed so the risotto is creamy and softly flowing.
08 -
Place one portion of burrata in the center of each shallow bowl. Spoon hot risotto around and partly over the burrata, rest for 1 minute, then finish with herbs, tomato oil, chili flakes if using, and more black pepper.
# Good to know:
01 -
Best served immediately while the risotto is loose and the burrata is soft.
02 -
Use gluten-free vegetable broth if serving gluten-free guests.
03 -
Take burrata out of the fridge 15-20 minutes before serving for a creamier center.