Lemon Herb Risotto with Burrata
Fresh, creamy, and vibrantly green, this recipe takes simple ingredients and elevates them with minimal effort. A silky base of arborio rice brightened by lemon zest, sweet peas, and fragrant herbs is complemented by the richness of burrata. This easy, elegant dish shines as a weeknight treat or for a weekend dinner party.
Ingredients
Herb Oil
- 1 cup loosely packed fresh parsley
- ½ cup loosely packed fresh mint
- 1 cup loosely packed fresh baby spinach
- 6 tablespoons extra virgin olive oil
- Kosher salt to taste
Risotto
- 8 cups vegetable or chicken stock
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil plus more to garnish
- 1 yellow onion finely minced
- 4 garlic cloves finely minced
- 2 tablespoons lemon zest from about 2 lemons, plus more to garnish
- 16 ounces arborio rice
- 1 cup dry white wine
- 1½ cups finely grated parmesan cheese
- 8 ounces peas
- Kosher salt and freshly ground black pepper to taste
- 3 balls 12 ounces burrata
Herb Oil
- Blend the parsley mint, spinach, and olive oil in a blender or food processor until smooth. Season with a pinch of salt to taste and set aside.
Instructions
Risotto
- Add the stock to a large pot and simmer over low heat. (Keep the stock warm during the cooking process.)
- Melt the butter and olive oil over medium heat in a large, heavy-bottomed pot. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and lemon zest and cook for another minute. Add the rice and stir to coat. Stirring constantly, toast for about 2 minutes. Pour in the wine and stir until fully absorbed, about 2 minutes.
- One ladle at a time, add the stock to the pan, stirring until the liquid is absorbed before adding more. Cook for 20 minutes, or until the rice is al dente. Remove from the heat. Stir in the herb oil, then gently fold in the parmesan and peas. Generously season with salt and black pepper.
- Transfer the risotto to a large serving plate. Tear the burrata into large pieces and place on top. Drizzle with olive oil, black pepper to taste, and lemon zest. Serve immediately.