Summer risotto with burrata
This colorful summer risotto is the perfect dish for a warm summer evening!
This colorful summer risotto is the perfect dish for a warm summer evening. The roasted tomato mix adds a wonderfully fresh flavor, while the burrata makes it wonderfully creamy.
Preparation
Preheat the oven to 180°C. Cut the peppers into 2 cm strips.
Heat two-thirds of the olive oil in a pan and cook the risotto rice for 3 minutes. Add the Risotto Spice Mix and the water and stir. Cook the risotto for 20 minutes, stirring regularly.
Spread the tomato mixture and bell pepper on a baking sheet lined with parchment paper. Drizzle with the remaining olive oil. Place the baking sheet in the preheated oven for 15 minutes, or until the bell peppers begin to brown and the tomatoes are roasted.
Stir the Parmesan cheese into the risotto and divide among plates. Top with the roasted tomato mixture, bell pepper, and burrata. Garnish with the arugula.
Variatietip
Liever vlees in je risotto? Vervang de burrata dan voor chorizo. Bak deze eerst 5 minuten in de pan en voeg vervolgens toe aan de risotto.
Ingredients
- 2 gele paprika’s
- 3 el olijfolie
- 300 g risottorijst
- 1 zakje Kruidenmix voor Risotto
- 600 ml water
- 250 g tomatenmix
- 70 g geraspte Parmezaanse kaas
- 300 g burrata
- 70 g rucola
