Lemon basil risotto is a GREAT vegetarian main course! I’ve pumped up the lemon flavor with fresh lemon juice and lemon zest. Added some zip to the basil by making it into a spinach basil pesto. (Yum!) And topped it all off with some creamy, rich burrata.
Hello, all!
Burrata isn’t just for Caprese Salad! Or for the sweeter Grilled Peach and Prosciutto take-off of that salad!
Though you should totally try both of those recipes, because burrata does shine there. š However, there is more to burrata than salads, as this lemon basil risotto shows. Burrata’s beautiful creaminess is just right for stirring into warm rice. It gives the risotto body and a certain luxurious feel which I love, while balancing the sharp, fresh lemony flavor of the rice.
Basically burrata here takes a recipe I would serve as a side and elevates it to a main dish.
The idea for this lemony burrata risotto came about from two things.
First, I wanted to add another risotto to the site. A few months ago I shared my Sausage Risotto here. I can’t believe it took me so long to post my first risotto! So many recipes and so little time I guess. But I knew I wanted to add more risottos as time went on, and recently I was thinking about lemon risotto. A tasty and easy basic risotto dish.
But then, second, I was thinking about what I could make to show burrata’s range as an ingredient. I’m writing up an Ingredient Spotlight for burrata and wanted to post something a little different for it.
And, just like that, I realized what I needed was a lemon burrata risotto. However, that was a little beige. It needed color! Enter the spinach basil pesto and now we were talking.
We have color. We have flavor. We have sharp acid and creamy cheese. Everything balanced, just the way I like it.
If you try my recipe for Lemon Basil Risotto, I would love to hear from you in the comments with your experience and rating! And Iām happy to answer any questions you might have.
– Happy Eating, Annemarie
Lemon Basil Risotto with Burrata
Ingredients
Lemon Risotto
- 1 1/2 cups arborio rice
- 4 cups vegetable stock, or chicken stock
- 2 tbsp butter
- 1/2 tsp kosher salt
- 2 medium shallots, minced
- 2 cloves garlic, minced
- 1/2 cup white wine, or vermouth
- 3 tbsp lemon juice
- 2 tsp lemon zest
Spinach Basil Pesto
- 1 cup baby spinach
- 1/2 cup basil
- 1/4 cup parsley
- 1 oz shredded parmesan cheese
- 1/4 cup olive oil
Cheese
- 8 oz burrata cheese
Instructions
- Put the rice into a fine mesh strainer and place the strainer over a medium saucepan. Pour the vegetable or chicken stock over the rice to wash the starch off the grains and into the stock. Put the saucepan on medium heat and bring it to a simmer. Once it's simmering, shut off the heat and cover the saucepan to keep it hot.
- Melt the butter over medium heat in a large skillet or saucier. Let the butter foam up and subside and then add the salt and shallots. Saute the shallots until soft and golden, about 3-4 minutes. Add the garlic and saute for 30 seconds more.
- Add the rice and saute for 2 minutes, or until it smells a little toasty. Add the wine wine; simmer until absorbed, 1-2 minutes. Add the stock a ladleful or two at a time, stirring occasionally. Allow each addition to be almost absorbed (you don't want the rice to get dry and stick to bottom) and keep the rice at a very gentle simmer. The risotto will be done when you have used most of the stock and the rice just tender but not mushy, about 20-25 minutes. Taste the risotto and add more salt if needed. Stir in the lemon juice and lemon zest.
- While the risotto is cooking, make the spinach basil pesto. Add the spinach, basil, and parsley to the bowl of a food processor and pulse until they are finely chopped. Add the parmesan cheese, turn on the processor, and then drizzle in the olive oil. Once everything is combined, set the pesto aside until the risotto is done.
- To finish the risotto, stir in the pesto. Then taste and see if it needs more salt or lemon juice and adjust the seasoning. Portion out the risotto to four bowls. Top each bowl of risotto with 2 oz of burrata. Sprinkle a little more parmesan or finely chopped basil over the risotto if desired.
Notes
- Measuring the Herbs: When measuring the spinach and herbs for the pesto, pack down the cups so they are tightly filled.
- Don't Go too Far! Stay near your risotto as it cooks but don't feel the need to stand over it, stirring constantly. Just make sure the rice doesn't get dry and give it a few stirs whenever you add more stock.
Caitlin says
Love this recipe! Has become a staple– and all I have to do is leave off the burrata/ parm to satisfy my vegan family members (not me though– gimme all the burrata!).
Question: How far in advance can I make the pesto? I have a ton of basil right now that will probably spoil by the time I get to this recipe next. Can I make the pesto today and refrigerate for 3 days?
Thank you for a fave!
justalittlebitofbacon says
I’m with you on the burrata! As for the pesto, yes you can make it a few days ahead. Just pour a little extra oil over the top when you store it. That will protect the pesto underneath.
Hannah says
This recipe was delicious and so easy. Will definitely be making it again. Would be nice with peas as well!
justalittlebitofbacon says
I’m glad you enjoyed it! And peas would be a great addition.
Van says
Hi, look forward to trying this recipe but it can take so much time to make risotto. How would you adapt this recipe for the instant pot?
justalittlebitofbacon says
For instant pot directions you can make the base as I do in my Shrimp Risotto For Pressure Cooker. Once it’s done, stir in the pesto and top with burrata as directed. I hope that helps!
Michael says
Sounds great! It has everything I love. One question: how much pesto does the recipe make. I’ve just made a batch of regular basil pesto and would love to use that. Just want to make sure I have enough. Thanks! I’ll let you know how it turns out.
justalittlebitofbacon says
Once you puree it up, the pesto in the recipe is about a cup. I hope that helps!
Dan says
I could hardly wait for your thread to pop up, once I read the title! Oh yes, it is as good as it sounds. Love how you combine lemon with the rich burrata. Genius!
justalittlebitofbacon says
Thanks! Burrata needs some acid, so I found the lemon balanced the burrata very well.
Alex says
Oh wow. Best recipe ever. SO DELICIOUS. Thank you!
justalittlebitofbacon says
Thank you for the comment! I’m glad you enjoyed it. š
melanie idler says
Absolutely love this risotto recipe. The risotto is terrific, but the creamy Burrata makes it even better. This is a family fav.
justalittlebitofbacon says
I’m glad you all love it! Thanks for the comment!
Denise says
This has to be the best thing I ever made and I cook ALL THE TIME. Holy Moly.
justalittlebitofbacon says
Thank you for this lovely comment! I’m so glad you enjoyed this risotto as much as I did. š
Heidy L. McCallum says
Lemon Basil Risotto With Burrata looks amazingly creamy and super delish!
justalittlebitofbacon says
Thank you! š
Jen says
I’ve never had burrata but I love risotto so this is worth a try!
justalittlebitofbacon says
As I said to Matt, I would highly recommend trying it if you can find it!
Matt says
Don’t think I’ve ever had buratta but love all the flavor combos here!
justalittlebitofbacon says
If you enjoy creamy cheeses, I would highly recommend burrata! I recently posted an ‘all about burrata’ article which would give you more info on it.
Raia says
That looks like an absolutely delicious side dish! I’ve never made risotto before, but this is definitely calling to me. š
justalittlebitofbacon says
I hope you try making risotto soon! Risotto is one of my favorites and you can make it in so many different ways.
Janette says
How genius to add burrata to risotto. Now this is a dish I need to try.
justalittlebitofbacon says
Thanks! I wanted to do something a little different with burrata and it just seemed like a great combination.