Description
A luxuriously creamy spring risotto featuring tender asparagus and sweet peas, crowned with a dollop of rich burrata cheese that melts into the warm rice, creating an indulgent vegetarian meal perfect for special occasions.
Ingredients
Units
Scale
- 6 cups vegetable broth (or chicken broth)
- 2 tablespoons extra virgin olive oil
- 1 cup yellow onion, finely diced (125g)
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups arborio rice or carnaroli rice, rinsed (360g)
- 1 lb asparagus, tough ends trimmed and stalks cut into 1-inch lengths (500g)
- 1 cup thawed frozen peas (170g)
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1/2 cup freshly grated Parmesan (30g)
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 8 oz burrata, divided (226g)
Instructions
- Prepare the Stock: Bring stock to a simmer in a medium saucepan. Keep it hot throughout the cooking process as warm stock incorporates better into the risotto and maintains the cooking temperature.
- Sauté Aromatics: Heat olive oil in a large saucepan or dutch oven over medium heat. Add the onion, cooking until soft and translucent, about 4-5 minutes. This creates the flavor foundation for your risotto, so don’t rush this step.
- Add Garlic: Stir in the minced garlic and sauté for 1 minute longer, just until fragrant. Be careful not to burn the garlic as it will become bitter.
- Toast the Rice: Pour in the arborio rice and stir until it is coated with the olive oil and onions. Toast the rice for about 2 minutes, stirring frequently. This crucial step helps create the perfect texture by sealing the exterior of each grain while leaving the center able to slowly absorb liquid.
- Add Wine: Add the dry white wine and let cook for about 2 minutes, until the rice has absorbed the wine. Reduce the heat to medium-low. The alcohol will evaporate, leaving behind a wonderful depth of flavor.
- Begin Adding Stock: Once the vegetable stock is simmering, carefully add 1/2 cup to the rice mixture. Stir continuously with a wooden spoon, until the stock is almost completely absorbed. Keep adding 1/2 cup stock at a time, stirring until almost absorbed before adding the next 1/2 cup.
- Cook Asparagus: On the last addition of stock, add the asparagus with the stock. This process of adding the stock will take about 20 minutes in total. The rice should be really creamy, yet still al dente. Adding the asparagus at this stage ensures it cooks to the perfect tenderness without becoming mushy.
- Finish with Remaining Ingredients: Stir in the peas, lemon zest and grated parmesan cheese. Season with salt and pepper. Let cook an additional minute until the peas are heated through. The residual heat will warm the peas while maintaining their vibrant color and sweet flavor.
- Serve: Portion out into bowls. Add 1-2 oz of burrata into each bowl. Serve with additional salt, pepper and lemon wedges if desired. The heat from the risotto will begin to melt the burrata, creating an extraordinarily creamy and indulgent dish.
Notes
- For the creamiest result, never stop stirring your risotto during cooking. This constant agitation helps release the starch from the rice.
- Arborio rice can be substituted with carnaroli rice, which some chefs prefer for its higher starch content and firmer texture.
- For a vegan version, omit the burrata and Parmesan, substituting with nutritional yeast and a drizzle of olive oil.
- Fresh peas can be used instead of frozen when in season – add them at the same time as recommended for frozen peas.
- Leftovers can be stored in the refrigerator for up to 3 days, though risotto is best enjoyed immediately after cooking.
- If you are gluten-free, be sure to check all ingredient labels to make sure they are gluten-free. Vegetable broth is one to be careful of as some brands do contain gluten.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg
