Description
Indulge in the creamy, flavorful goodness of this Spring Pea & Burrata Risotto. Featuring tender spring peas, rich burrata cheese, and perfectly al dente arborio rice, this dish is a true taste of the season.
Ingredients
– 2 cups arborio rice
– 4 cups vegetable broth
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tablespoons butter
– 1 cup fresh spring peas
– 8 ounces burrata cheese, torn into pieces
– 1/2 cup grated parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions
1. In a large saucepan, bring the vegetable broth to a simmer over medium heat. Reduce heat to low and keep the broth warm.
2. In a separate large skillet, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
3. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
4. Add the arborio rice to the skillet and stir to coat the grains with the butter and onion mixture. Cook for 2-3 minutes.
5. Ladle in 1 cup of the warm vegetable broth and stir continuously until the liquid is absorbed. Continue this process, adding 1 cup of broth at a time, until the rice is tender and creamy, about 18-22 minutes total.
6. Stir in the fresh spring peas during the last 5 minutes of cooking.
7. Remove the risotto from heat and stir in the torn burrata cheese and grated parmesan. Season with salt and pepper to taste.
8. Drizzle the risotto with olive oil and serve immediately, garnished with additional pea shoots or microgreens if desired.
Notes
For a richer, creamier risotto, you can use a combination of vegetable and chicken broth. You can also experiment with different types of peas, such as frozen peas or English peas, depending on availability.
- Prep Time: 15
- Cook Time: 30
- Category: Vegetarian & Vegan Mains
- Method: Stovetop
- Cuisine: Italian