Description
Indulge in the fresh flavors of spring with this creamy and comforting Spring Pea & Burrata Risotto. This easy-to-make dish features tender green peas and rich, melty burrata cheese, all nestled in a perfectly cooked risotto base. It’s a delightful and versatile recipe that’s perfect for any occasion.
Ingredients
– 2 cups arborio rice
– 4 cups warm vegetable or chicken broth
– 1 cup fresh green peas
– 8 oz burrata cheese, torn into pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1/2 cup dry white wine
– 1 tsp dried thyme
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions
1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
3. Add the arborio rice and stir to coat with the oil. Pour in the white wine and let it simmer, stirring occasionally, until the wine has been absorbed, about 2-3 minutes.
4. Slowly add the warm broth, 1/2 cup at a time, stirring constantly until each addition has been absorbed before adding more. Continue this process for 18-20 minutes, or until the rice is tender and creamy.
5. Stir in the fresh green peas and the torn pieces of burrata cheese. Season with salt, pepper, and dried thyme to taste.
6. Remove from heat and stir in the grated Parmesan cheese.
7. Serve the Spring Pea & Burrata Risotto immediately, garnished with additional fresh herbs if desired.
Notes
– For a richer flavor, use vegetable or chicken stock instead of water. – Experiment with different herbs and spices to customize the dish to your liking. – Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian