Creamy Burrata Tomato Risotto

This creamy spinach and sun-dried tomato risotto with burrata has become my ultimate dinner party showstopper. The contrast between the hot, savory risotto and the cool, creamy burrata creates a memorable experience that never fails to impress guests.

I first created this recipe when trying to impress my in-laws during their first visit to our home. The moment they cut into the burrata and watched the creamy center melt into the risotto, I knew I had a winning dish that would become part of our family traditions.

• Arborio rice essential for achieving the signature creamy texture while maintaining a slight bite
• Sun dried tomatoes provide intense umami flavor and beautiful color contrast
• Baby spinach adds freshness and nutritional value that balances the richness
• Burrata cheese brings luxurious creaminess that elevates this dish to special occasion status
• Dry white wine adds acidity and depth select something you would enjoy drinking
• Shallots offer a more delicate flavor than regular onions perfect for this elegant dish
• Parmesan cheese brings nutty saltiness use freshly grated for best results

How To Make Spinach Sun Dried Tomato Burrata

Build the flavor base

Start by melting butter with olive oil in a heavy bottomed pan. Add finely diced shallots and minced garlic, sautéing until translucent but not browned. This gentle cooking releases their sweet aromatics without any harshness.

Toast the rice

Add arborio rice to the pan and stir constantly for about 2 minutes. Watch for the edges of each grain to become translucent while the centers remain white. This crucial step helps the rice release its starches properly during cooking.

Deglaze with wine

Pour in dry white wine and stir continuously until almost completely absorbed. You should see the alcohol evaporate and the wine reduce significantly. This step adds wonderful depth to the final dish.

Add broth gradually

Begin adding warm vegetable broth one ladle at a time, stirring frequently and waiting for each addition to be nearly absorbed before adding more. Maintain a gentle simmer throughout this process. This slow method is essential for developing the creamy texture.

Incorporate sun dried tomatoes

After about 10 minutes of cooking, fold in the chopped sun dried tomatoes. Continue the ladling process, allowing their intense flavor to infuse throughout the risotto.

Add spinach

When the rice is nearly done around the 15 minute mark, gently fold in fresh baby spinach. Continue cooking until the spinach wilts beautifully into the risotto.

Finish with cheese

Once the rice reaches the perfect al dente texture after about 18 minutes, remove from heat and stir in freshly grated Parmesan cheese. Season thoughtfully with salt and pepper, remembering that both the cheese and sun dried tomatoes contribute saltiness.

Plate and serve

Place burrata in the center of warmed plates and spoon the hot risotto around and partially over the cheese. Let it rest briefly to allow the heat to begin melting the burrata core. Garnish with fresh herbs, additional Parmesan, and a light drizzle of quality olive oil.

My family particularly loves when I use oil-packed sun dried tomatoes from our local Italian market. The flavored oil adds an extra dimension to the dish, and watching my children's faces light up as they discover the creamy burrata center makes all the stirring worthwhile.

Perfect Pairings

This risotto pairs beautifully with a crisp Italian white wine like Pinot Grigio or Vermentino. The brightness of these wines cuts through the creaminess of the dish while complementing the tomato and herb flavors. For a complete meal, serve with a simple arugula salad dressed with lemon and olive oil to provide a peppery contrast to the rich risotto.

Ingredient Swaps

If burrata is unavailable, fresh mozzarella makes a good substitute though you will lose some of the creamy center effect. For a budget friendly option, a dollop of ricotta mixed with a touch of cream achieves a similar texture. The sun dried tomatoes can be replaced with roasted red peppers for a milder flavor profile, while kale or Swiss chard can stand in for spinach when needed, though they require slightly longer cooking time.

Storage & Reheating

Risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of broth or water and warm gently over low heat, stirring occasionally. The texture won't be quite as creamy as freshly made, but the flavor remains delicious. If planning to make ahead, consider cooking the risotto slightly under al dente initially, then finishing the cooking process during reheating. Always add fresh burrata just before serving never store or reheat with the cheese.

Recipe FAQs

→ Can I make this risotto ahead of time?

You can partially make it ahead by cooking the risotto to about 75% done, then cooling and refrigerating. To serve, add hot broth and continue cooking until creamy and al dente. Add the burrata fresh just before serving for best results.

→ What can I substitute for burrata?

If burrata is unavailable, you can substitute fresh mozzarella, though it won't be quite as creamy. For a similar effect, you could use a combination of mozzarella with a dollop of mascarpone or ricotta cheese.

→ Is there a vegetable broth you recommend?

Homemade vegetable broth works best, but a good quality low-sodium store-bought option is fine. For extra flavor, you can infuse the broth with a parmesan rind while warming it.

→ Can I use a different type of rice?

Arborio rice is traditional for risotto because of its high starch content that creates creaminess. Carnaroli or Vialone Nano rice are excellent alternatives. Regular long-grain rice won't give you the same creamy texture.

→ How do I know when the risotto is perfectly cooked?

Perfect risotto should be al dente—tender but with a slight resistance when bitten. The consistency should be creamy but not runny, and the grains should maintain their shape rather than becoming mushy.

→ What wine pairs well with this dish?

A medium-bodied Italian white wine like Pinot Grigio or Vermentino complements this risotto beautifully. Alternatively, a light Chardonnay or Soave would also pair well with the creamy texture and sun-dried tomato flavors.