Tomato Risotto with burrata

4 1 ratings
Total time 60 mins
25 mins preparation time
35 mins cooking time

Ingredients

4 portion(s)
1 
onion, diced
5 tbsp
olive oil
300 g
risotto rice
150 ml
white wine, dry
1 
bay leaf
1 pinch
salt
2 pinch
sugar
1 
lime (juice and zest)
800 ml
vegetable stock, warmed
300 g
cherry tomatoes, halved
1 
sprig rosemary, leaves only
1 
clove garlic, finely chopped
1 tbsp
balsamic vinegar
60 g
pine nuts, toasted
2 tbsp
butter
50 g
parmesan, grated
4 
small balls burrata
3 tbsp
olive oil
2 pinch
of pepper, crushed

Preparation

Step 1

Sauté the onion until soft in a deep pan with olive oil and add the risotto rice. Deglaze with white wine. Stir in bay leaf, salt, a pinch of sugar and 2 tablespoons of Kikkoman soy sauce. Let it simmer for a while to reduce the white wine.

Step 2

Add the lime juice and zest to the risotto then gradually add the vegetable stock, stirring constantly and let it simmer.

Step 3

Briefly toss the cherry tomatoes, rosemary and garlic in a hot pan with balsamic vinegar, 1 tablespoon Kikkoman soy sauce and sugar to glaze.

Step 4

As soon as the risotto is ready, take it off the heat and stir in the butter and parmesan until creamy. Distribute evenly on deep plates.

Step 5

Place the cherry tomatoes and burrata on top and garnish with pine nuts, 3 tablespoons of olive oil and pepper.

Recipe-ID: 951

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Sauté the onion until soft in a deep pan with olive oil and add the risotto rice. Deglaze with white wine. Stir in bay leaf, salt, a pinch of sugar and 2 tablespoons of Kikkoman soy sauce. Let it simmer for a while to reduce the white wine.

Add the lime juice and zest to the risotto then gradually add the vegetable stock, stirring constantly and let it simmer.

Briefly toss the cherry tomatoes, rosemary and garlic in a hot pan with balsamic vinegar, 1 tablespoon Kikkoman soy sauce and sugar to glaze.

As soon as the risotto is ready, take it off the heat and stir in the butter and parmesan until creamy. Distribute evenly on deep plates.

Place the cherry tomatoes and burrata on top and garnish with pine nuts, 3 tablespoons of olive oil and pepper.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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