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Spinach Sun-Dried Tomato Burrata Recipe

Spinach Sun-Dried Tomato Burrata Recipe
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★★★★★

4.8 from 20 reviews

A creamy, flavorful spinach and sun-dried tomato risotto topped with fresh, melting burrata cheese, garnished with Parmesan and fresh herbs for a vibrant Italian-inspired dish perfect for a comforting meal.

Ingredients

Scale

Base Ingredients

  • 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

Add-ins

  • 50 grams sun-dried tomatoes, chopped
  • 80 grams baby spinach
  • 50 grams Parmesan cheese, finely grated

Seasonings and Garnishes

  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 small burrata balls or 1 large, halved
  • Optional: drizzle of olive oil
  • Optional: crushed chili flakes
  • Extra Parmesan cheese, for garnish
  • Fresh basil or flat-leaf parsley leaves
  • Cracked black pepper

Instructions

  1. Sauté Aromatics: 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.
  2. Toast the Rice: Stir in the arborio rice and cook, stirring continuously, for 1 to 2 minutes until the grains are translucent at the edges.
  3. Deglaze with Wine: Pour in the dry white wine and cook, stirring, until most of the liquid has evaporated.
  4. Incorporate Broth Gradually: 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.
  5. Introduce Sun-Dried Tomatoes: After 10 minutes of cooking, stir in the chopped sun-dried tomatoes and continue stirring.
  6. Add Spinach: After 15 minutes, fold in the baby spinach and cook until wilted and tender.
  7. Finish with Parmesan and Season: 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.
  8. Assemble Plates: 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.
  9. Garnish and Serve: 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

  • Keep the vegetable broth warm to help maintain the cooking temperature.
  • Stir frequently to develop the creamy texture characteristic of risotto.
  • Adjust seasoning gradually, as Parmesan cheese adds saltiness.
  • Use fresh burrata for best melting and texture experience.
  • Optional chili flakes add a pleasant heat but can be omitted for milder taste.
  • The recipe can be adapted to use chicken broth if not vegetarian.

Nutrition

Keywords: spinach risotto, sun-dried tomato risotto, burrata recipe, Italian risotto, vegetarian main dish, creamy risotto, easy risotto recipe

Find it online: https://platedbyemma.com/spinach-sun-dried-tomato-burrata-recipe/