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close up photo of a bowl of tomato risotto with a ball of burrata cheese on top
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5 from 1 vote

Spicy Roasted Tomato and Burrata Risotto

Discover the perfect balance of spice and creaminess in every bite of our mouthwatering Spicy Tomato and Burrata Risotto recipe
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Italian
Servings: 8 servings
Author: Sara Ayesh

Equipment

  • 1 dutch oven

Ingredients

  • 2 cups arborio rice
  • 4 cups chicken stock
  • ½ cup white wine
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 28 oz can fire roasted tomatoes
  • ½ cup parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 oz burrata cheese
  • ½ cup fresh basil leaves
  • ½ cup cherry tomatoes chopped
  • ½ teaspoon red pepper flakes
  • 2 tablespoon olive oil

Instructions

  • In a large pot heat the olive oil over medium heat.
  • Add in the onion and saute for 3-5 minutes until translucent. Add the garlic and stir.
  • Add the arborio rice and stir to coat the rice in the oil.
  • Toast the rice for 2-3 minutes then add in the white wine to deglaze the pan.
  • Stir in the fire roasted tomatoes and cook until all of the liquid is absorbed by the rice, about 5 minutes.
  • In 1 cup increments, add in the chicken stock, stirring in between until it is absorbed by the rice.
  • This process should not be rushed and take about 20 minutes to create a creamy risotto.
  • Stir in the salt, pepper, and chili flakes during this process.
  • Once all of the chicken stock is gone, turn off the heat and stir in the parmesan cheese and basil.
  • When ready to serve, add the burrata cheese, chopped cherry tomatoes and freshly cracked pepper to the top and garnish with extra fresh basil.