Description

Indulge in the ultimate Spring Pea & Burrata Risotto – a creamy, comforting dish that’s perfect for any occasion. This homemade risotto is made with fresh spring peas, rich and creamy burrata cheese, and aromatic herbs, creating a delightful balance of flavors and textures.

Ingredients

– 2 cups arborio rice

– 4 cups low-sodium chicken or vegetable broth

– 1 pound fresh spring peas, shelled (about 1 1/2 cups)

– 8 ounces burrata cheese, torn into bite-sized pieces

– 1/2 cup grated parmesan cheese

– 2 tablespoons unsalted butter

– 1 onion, finely chopped

– 3 cloves garlic, minced

– 1 tablespoon fresh lemon juice

– 2 tablespoons fresh chopped parsley

– 1 teaspoon fresh thyme leaves

– Salt and freshly ground black pepper, to taste

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Instructions

1. In a large saucepan, bring the broth to a simmer over medium heat. Reduce heat to low to keep the broth warm.

2. In a separate large skillet, melt the butter over medium heat. Add the onion and sauté for 5-7 minutes, until translucent.

3. Add the garlic and cook for 1 minute, until fragrant.

4. Add the arborio rice to the skillet and stir to coat the grains with the butter. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.

5. Ladle in 1/2 cup of the warm broth and stir constantly until the liquid is absorbed. Continue this process, adding 1/2 cup of broth at a time and stirring constantly, until the rice is tender and creamy, about 20-25 minutes total.

6. Stir in the fresh peas and cook for an additional 2-3 minutes, until the peas are tender.

7. Remove the skillet from heat and stir in the burrata cheese, parmesan, lemon juice, parsley, and thyme. Season with salt and pepper to taste.

8. Serve the Spring Pea & Burrata Risotto immediately, garnished with additional parsley, if desired.

Notes

For a heartier dish, you can add cooked chicken or shrimp. You can also substitute frozen peas if fresh are not available. For a vegan version, use vegetable broth and omit the burrata cheese.

Prep Time: 15
Cook Time: 30
Category: Pasta & Noodles
Method: Stovetop
Cuisine: Italian