Description
Creamy, comforting risotto loaded with tender artichoke hearts and finished with melting burrata for an indulgent, flavor-packed dinner.
Ingredients
Scale
- 1 cup Arborio rice
- 1.5 cups artichoke hearts (canned or fresh)
- 1 large ball (4 oz) burrata cheese
- 4 cups vegetable broth, warmed
- 1 small white onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry white wine (optional)
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Heat vegetable broth in a saucepan and keep warm on low heat.
- In a wide pot, heat olive oil over medium. Add diced onion and garlic, sauté until translucent, about 4–5 minutes.
- Add Arborio rice and stir for 2 minutes to lightly toast the grains.
- Pour in wine (or broth) and stir until absorbed.
- Gradually add warm broth, one ladle at a time, stirring and allowing it to absorb before adding more. Continue for 18–20 minutes.
- Stir in Parmesan cheese, lemon zest, and chopped artichoke hearts. Mix until combined.
- Remove from heat and top with torn burrata. Let it melt slightly before serving.
- Season with salt, pepper, and garnish with fresh herbs or extra lemon zest if desired.
Notes
- Use warm broth to maintain even cooking temperature.
- Stir often but gently to release starch and build creaminess.
- Add burrata after cooking to preserve its texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg
Keywords: Artichoke Risotto, Burrata Risotto, Creamy Risotto, Vegetarian Dinner, Italian Comfort Food