Roasted Red Pepper Risotto with Burrata & Pesto

February 25, 2021

Welcome Spring with this beautiful Risotto. It is comforting, satisfying and bursting with flavour. It has the perfect level of creaminess and feels even more indulgent thanks to the burrata. The pesto adds that extra bit of flavour and the rocket some freshness. To sum up, this could become one of your staple dishes as it will leave you wanting more – I’m drooling just looking at the pictures!!! 

Risotto is normally served as a starter, although here it takes centre stage as a vegetarian main course – it is just too gorgeous not to! Serve it to impress your guests or just for a cosy tête-à-tête at home – it is perfect for every situation!

If you are a bit in a rush…

…feel free to make the following changes to the recipe:

  • Use roasted red peppers from a jar – about 100-120g (1/2 cup).
  • Use good quality shop bought pesto.
  • Peel the roasted red peppers and blend with some stock while sweating the onions.

Risotto Tips & Tricks

Risotto is a dish that demands respect. It does need a lot of love and attention during the cooking process. Here are a few bits of advice so you can understand the art of making risotto that tiny bit better and turning it into a success every time!

  • Keep your stock hot. This will help the rice to cook evenly and absorb the stock perfectly.
  • Stirring the rice regularly is a must as the rubbing of the rice grains against each other will release starch and make its consistency beautifully creamy – no need for cream!!!  You also want to prevent the rice from burning at the bottom of the pan – and that can happen quite rapidly. Don’t overdo the stirring though as it will add air to the risotto and make it gluey!
  • Adding the stock slowly ladle by ladle is important. If you add all the stock in one go, the rice grains don’t get the opportunity to grind against each other.
  • Get the right bite! Don’t overcook the risotto as you’ll end up with rice pudding. Although if you can make a shape out of it, you’ve cooked it too little. The perfect risotto has a bit of bite.
  • Don’t use a wide pot as this will also have an effect on the grinding of the rice grains, hence the creaminess of your risotto.
  • Cook at medium heat with a gentle simmer. A low heat will never properly cook your risotto.
  • Add the cheese at the end. Adding it too early will make the fats break which will change the texture of the risotto.

Why not look at these?
Roasted Red Pepper Hummus & Pitta Crisps
Roasted Butternut Squash with Burrata and Basil Oil

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