This tomato risotto with burrata is made with fire-roasted tomatoes, plenty of garlic and fresh basil. A ball of burrata is added at the end so it melts into the creamy rice — a cozy, dreamy meal.
This is a hug in a bowl.
This risotto features fire-roasted tomatoes, lots of garlic and Parmesan, fresh basil, and a final flourish of burrata.
The burrata goes in right at the end so it becomes melty and silky when stirred into the warm risotto.
One more cozy recipe before we step into spring. I love fire-roasted tomatoes and risotto, so combining them just makes sense.
This is a fairly classic risotto base with a can of fire-roasted tomatoes folded in. The tomatoes add liquid that helps plump the rice and an extra depth of flavor that pairs beautifully with white wine and Parmesan.
I stir in lots of fresh basil and, just before serving, pull apart a ball of burrata and place it in the center so the creamy interior blends into the rice.
The melted burrata adds a luxurious, mozzarella-like creaminess that elevates the whole dish.
Serve this as a main with roasted vegetables and a big green salad, or make it a side — either way, it’s crowd-pleasing.
Kids love it too — the tomato-forward flavor makes it reminiscent of risotto with marinara; one little taster even said it tasted like pizza.
Perfect any time of year.
Fire Roasted Tomato Risotto with Burrata
Fire Roasted Tomato Risotto with Burrata
2
15 mins
35 mins
50 mins
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Ingredients
- 4 to 5 cups chicken or vegetable stock
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- Kosher salt and pepper
- 1 ½ cups arborio rice
- ¾ cup dry white wine
- 14 ounce can fire-roasted tomatoes
- 4 tablespoons unsalted butter
- ¾ cup freshly grated Parmesan cheese
- ⅓ cup chopped fresh basil
- 8 ounces burrata cheese
Instructions
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Warm the stock in a saucepan or stockpot over low heat and keep it at a gentle simmer.
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In a separate saucepan, heat the olive oil over medium-low. Add the minced garlic with a big pinch of salt and pepper. Stir in the rice and toast, stirring often, for 3 to 5 minutes until the edges turn slightly translucent.
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Pour in the white wine and cook until it is mostly absorbed. Stir in the fire-roasted tomatoes and cook a few minutes more, stirring, until much of the tomato liquid is taken up by the rice.
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Add 1 cup of warm stock and stir continuously until absorbed. Repeat with another cup, then continue adding 1 cup at a time (about 1–2 more cups), stirring until the rice is creamy and al dente. You want the rice hydrated with a little sauce left when serving; this usually takes 15–20 minutes.
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Stir in the butter until melted, then the Parmesan until incorporated. Taste and adjust salt and pepper as needed.
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Fold in a handful of chopped basil. Transfer the risotto to a serving bowl, pull apart the burrata and place it in the center so the creamy interior slowly melts into the rice. Top with extra basil and Parmesan.
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Serve immediately and enjoy.
Main Course, Side Dish
American
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Majorly crave-worthy.