Fire Roasted Tomato Risotto with Burrata.
This tomato risotto with burrata cheese is made with fire roasted tomatoes, tons of garlic and fresh basil. It’s finished with a ball of burrata cheese which melts perfectly into the cozy bowl. Such a dreamy meal!
This here is a hug in a bowl.
This risotto is made with fire roasted tomatoes, lots of garlic and parmesan, tons of fresh basil and is finished off with burrata right at the end.
Yes yes, right at the end so the burrata gets all melty and creamy and delicious stirred right into the creamy rice.
If it sounds like a dream meal, you’re dreaming right. My kind of dreamer!
I’ve got one more cozy recipe for you this season before we move full blown into spring! We all know how much I love fire roasted tomatoes and I also love risotto, so why not combine the two?
See also: how the heck have I never done this before?!
This is classic-ish risotto with a big bowl of fire roasted tomatoes dumped in. It totally works because those tomatoes have lots of liquid with them, which plumps up the rice perfectly. The flavor is also wonderful with white wine and parmesan!
I stir in lots of fresh basil and right before serving the risotto, I pull apart a ball of fresh burrata and plop it right down in the center.
The creamy mozzarella melts and is so incredibly perfect. It’s such a lovely flavor combination!
This can be a main dish with some roasted vegetables and a big greens salad. Or it could even be a side dish (Eddie’s preference, of course).
The best part is that the kids really love this too! Thanks to the tomatoes it tastes more like risotto with marinara and Emilia even said it tasted like pizza.
Not going to argue with that!
Perfect dish any time of year.
Fire Roasted Tomato Risotto with Burrata
Fire Roasted Tomato Risotto with Burrata
Ingredients
- 4 to 5 cups chicken or vegetable stock
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- kosher salt and pepper
- 1 ½ cups arborio rice
- ¾ cup dry white wine
- 14 ounce can fire roasted tomatoes
- 4 tablespoons unsalted butter
- ¾ cup freshly grated parmesan cheese
- ⅓ cup chopped fresh basil
- 8 ounces burrata cheese
Instructions
- In a separate saucepan or stock pot, heat the stock on low until it’s warm.
- In another saucepan or pot, heat the olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
- Once the rice is translucent, stir in the wine. Cook until the wine has been absorbed, then stir in the can of tomatoes. Cook for another few minutes, stirring constantly, until most of the liquid has been absorbed again.
- Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 1 to 2 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be a little liquid left when serving. This process should take about 15 to 20 minutes.
- Stir in the butter until melted. Stir in the parmesan until melted. Taste the rice and season it with more salt and pepper as needed.
- Stir a handful of fresh basil into the risotto. Transfer the risotto to a bowl. Pull apart a ball of burrata and set it right down in the center of the risotto. Top with extra basil and parmesan.
- Serve!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Majorly crave-worthy.
One Comment on “Fire Roasted Tomato Risotto with Burrata.”
I thought this was incredible, so creamy and delicious.
All stoves are different, but I found the time was way off. 1 cup isn’t absorbing in 5 minutes on med-low, at least not for me. I did half a cup at a time and it was still taking five minutes, so overall cook time was 40-45 minutes. I also added onion at the beginning with the garlic.