Find a Recipe!

Just a Little Bit of Bacon

where comfort food meets the farm stand

  • Home
  • Recipes
    • beverages
    • desserts
    • grilling and bbq
    • main courses
    • quick dinners
    • side dishes
    • soups and stews
  • mediterranean recipes
    • italian recipes
      • italian comfort food
      • italian antipasti
      • fundamentals of italian cooking
    • spanish recipes
      • spanish tapas
    • french recipes
      • french comfort food
    • greek recipes
  • holiday favorites
    • christmas
    • easter dinner
    • thanksgiving feast
  • resources
    • dinner and party menus
    • farmers’ market
      • ingredient spotlight
    • roundup post
  • About
    • Privacy Policy
  • Contact

Lemon Basil Risotto with Burrata

September 19, 2016 By justalittlebitofbacon 26 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

  • Share
  • Tweet
  • Reddit
  • Yummly
  • Tumblr

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.

Lemon basil risotto is topped with a luxurious swirl of creamy burrata in this flavorful Italian main course. Vegetarian and gluten-free! | justalittlebitofbacon.com

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. šŸ™‚ 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.

Lemon basil risotto is topped with a luxurious swirl of creamy burrata in this flavorful Italian main course. Vegetarian and gluten-free! | justalittlebitofbacon.com

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.

Lemon basil risotto is topped with a luxurious swirl of creamy burrata in this flavorful Italian main course. Vegetarian and gluten-free! | justalittlebitofbacon.com

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 I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails or liking my Facebook or Pinterest (see the form and icons in the sidebar or below the recipe card)

– Happy Eating, Annemarie

Lemon basil risotto is topped with a luxurious swirl of creamy burrata in this flavorful Italian main course. Vegetarian and gluten-free! | justalittlebitofbacon.com
Print Recipe
5 from 7 votes

Lemon Basil Risotto with Burrata

Lemon basil risotto is topped with a luxurious swirl of creamy burrata in this flavorful Italian main course.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main
Cuisine: Italian
Keyword: lemon risotto, pesto risotto
Servings: 4 servings
Calories: 650kcal
Author: justalittlebitofbacon

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.

Related Posts:

  • Healthy, simple, and fresh! This summer recipe for tomato burrata salad is drizzled with balsamic and topped with basil for an impressive and easy side.
    Italian Tomato Burrata Salad (Caprese)
  • Balsamic Grilled Peaches with Burrata and Prosciutto - Sweet, salty, creamy, and tart combine in this recipe to create a recipe full of bold flavors. Juicy, sweet peaches are wrapped in prosciutto and seared on the grill, then drizzled with balsamic vinegar and paired with burrata. Wonderful as an appetizer or as a side dish. | justalittlebitofbacon.com
    Balsamic Grilled Peaches with Burrata and Prosciutto
  • Heat up the grill to make a salad full of summer zucchini and peppers tossed with Italian sausage and drizzled with a bright lemon dressing. Complete this easy meal with some grilled bread and burrata. | justalittlebitofbacon.com
    Grilled Italian Sausage Salad
  • The instant pot makes this pressure cooker shrimp risotto a snap to make! Juicy shrimp, creamy rice, plenty of lemon, and fresh parmesan come together for a simple family meal. | justalittlebitofbacon.com #italianrecipes #instantpot #pressurecooker #risotto #easydinner
    Creamy Lemony Pressure Cooker Shrimp Risotto
  • Dive into summer with this easy strawberry burrata salad! Fresh strawberries and creamy burrata are tossed with mint, basil, and pecans then topped with a honey balsamic glaze.
    Strawberry Burrata Salad with Balsamic Glaze
  • Creamy crab risotto makes a great one-pot meal! Sweet crab meat is mixed with mascarpone and baby peas in this quick dinner. Great for a weeknight or for date night. | justalittlebitofbacon.com
    Crab Risotto with Mascarpone and Peas
  • Share
  • Tweet
  • Reddit
  • Yummly
  • Tumblr

Filed Under: gluten free, italian comfort food, italian recipes, main courses, recipe, rice & grains, vegetarian, vegetarian mains Tagged With: basil, burrata, cheese, parmesan cheese, parsley, rice, shallots, spinach, white wine

« Soft and Tender Zucchini Cheddar Biscuits
Puff Pastry Plum Tarts with Spiced Honey »

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Disclosure:

Justalittlebitofbacon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  1. Caitlin says

    April 8, 2021 at 2:05 pm

    5 stars
    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!

    Reply
    • justalittlebitofbacon says

      April 8, 2021 at 2:10 pm

      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.

      Reply
  2. Hannah says

    October 7, 2020 at 9:07 am

    5 stars
    This recipe was delicious and so easy. Will definitely be making it again. Would be nice with peas as well!

    Reply
    • justalittlebitofbacon says

      October 7, 2020 at 7:46 pm

      I’m glad you enjoyed it! And peas would be a great addition.

      Reply
  3. Van says

    August 8, 2020 at 3:06 pm

    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?

    Reply
    • justalittlebitofbacon says

      August 8, 2020 at 3:24 pm

      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!

      Reply
  4. Michael says

    May 27, 2020 at 11:39 am

    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.

    Reply
    • justalittlebitofbacon says

      May 27, 2020 at 12:34 pm

      Once you puree it up, the pesto in the recipe is about a cup. I hope that helps!

      Reply
  5. Dan says

    August 15, 2019 at 9:29 am

    5 stars
    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!

    Reply
    • justalittlebitofbacon says

      August 15, 2019 at 11:00 pm

      Thanks! Burrata needs some acid, so I found the lemon balanced the burrata very well.

      Reply
  6. Alex says

    May 9, 2018 at 4:52 pm

    5 stars
    Oh wow. Best recipe ever. SO DELICIOUS. Thank you!

    Reply
    • justalittlebitofbacon says

      May 10, 2018 at 4:06 pm

      Thank you for the comment! I’m glad you enjoyed it. šŸ™‚

      Reply
  7. melanie idler says

    October 3, 2017 at 2:00 pm

    5 stars
    Absolutely love this risotto recipe. The risotto is terrific, but the creamy Burrata makes it even better. This is a family fav.

    Reply
    • justalittlebitofbacon says

      October 5, 2017 at 5:34 pm

      I’m glad you all love it! Thanks for the comment!

      Reply
  8. Denise says

    December 5, 2016 at 8:25 pm

    5 stars
    This has to be the best thing I ever made and I cook ALL THE TIME. Holy Moly.

    Reply
    • justalittlebitofbacon says

      December 5, 2016 at 10:27 pm

      Thank you for this lovely comment! I’m so glad you enjoyed this risotto as much as I did. šŸ™‚

      Reply
  9. Heidy L. McCallum says

    September 29, 2016 at 1:03 pm

    Lemon Basil Risotto With Burrata looks amazingly creamy and super delish!

    Reply
    • justalittlebitofbacon says

      September 29, 2016 at 2:34 pm

      Thank you! šŸ™‚

      Reply
  10. Jen says

    September 29, 2016 at 1:02 pm

    I’ve never had burrata but I love risotto so this is worth a try!

    Reply
    • justalittlebitofbacon says

      September 29, 2016 at 2:34 pm

      As I said to Matt, I would highly recommend trying it if you can find it!

      Reply
  11. Matt says

    September 29, 2016 at 11:59 am

    Don’t think I’ve ever had buratta but love all the flavor combos here!

    Reply
    • justalittlebitofbacon says

      September 29, 2016 at 2:33 pm

      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.

      Reply
  12. Raia says

    September 29, 2016 at 10:53 am

    That looks like an absolutely delicious side dish! I’ve never made risotto before, but this is definitely calling to me. šŸ™‚

    Reply
    • justalittlebitofbacon says

      September 29, 2016 at 11:36 am

      I hope you try making risotto soon! Risotto is one of my favorites and you can make it in so many different ways.

      Reply
  13. Janette says

    September 29, 2016 at 10:52 am

    How genius to add burrata to risotto. Now this is a dish I need to try.

    Reply
    • justalittlebitofbacon says

      September 29, 2016 at 11:34 am

      Thanks! I wanted to do something a little different with burrata and it just seemed like a great combination.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Twitter

Winter Recipes

Puff pastry brie bites filled with grapes and honey are a fun and easy party appetizer! These baked mini tarts can be prepped ahead making them perfect for Thanksgiving, Christmas, coctail parties, and other holidays. | justalittlebitofbacon.com #partyfood #appetizers #thanksgiving #christmas #puffpastry

Grape and Brie Bites with Spiced Honey

Love Olive Garden's zuppa toscana and want to make it at home? I've adapted the recipe to create a slow cooker zuppa toscana perfect to make on busy days! | justalittlebitofbacon.com

Slow Cooker Zuppa Toscana

Easy, one pan, quick clean up! My recipe for sheet pan chicken thigh dinner with sweet potatoes, apples, and onions is a healthy oven baked meal packed full of flavor and veggies. | justalittlebitofbacon.com #chickenrecipes #easydinners #sheetpandinner #chickenthighs #sweetpotatoes

Sheet Pan Chicken Thigh Dinner with Sweet Potatoes

Looking for a great and easy Thanksgiving or holiday dessert? Butterscotch apple crisp bars are a crisp in the form of a bar cookie. | justalittlebitofbacon.com

Apple Crisp Bars with Butterscotch Sauce

Have some ripe pears sitting on your counter? Make some spiced pear syrup and shake it with pear brandy and vodka for a double pear martini! | justalittlebitofbacon.com

Spiced Double Pear Martini

Pull out the Meyer lemons to give this classic NoLa cocktail a twist as you celebrate Fat Tuesday (or any day) with a cognac French 75. | justalittlebitofbacon.com

Meyer Lemon and Cognac French 75 Cocktail

Reader Favorites

Authentic Italian marinara sauce is cooked low and slow to create a thick and flavorful sauce made in the manner of my family tradition. | justalittlebitofbacon.com

Authentic Homemade Italian Marinara Sauce

Grilled Butterflied Leg of Lamb - Butterflied lamb is rubbed overnight with a flavorful herb and garlic mixture and then quickly grilled for a perfect dinner. It takes just 15 minutes to bring this roast to a beautifully seared outside and medium rare inside. Great for Easter dinner or for any cookout get-together. | justalittlebitofbacon.com

Grilled Butterflied Leg of Lamb with a Herb Rub

Rich & Complex Traditional Bolognese Sauce - A long, slow simmer builds layers of flavor and makes this Bolognese sauce so rich and complex! Meaty, silky, and hearty. This is a sauce worth having on your stove all day long. Make some for today and freeze some for tomorrow. | justalittlebitofbacon.com

Rich & Complex Traditional Bolognese Sauce

Easy, delicious, and full of bubbles! This pomegranate prosecco cocktail has everything you need for a great holiday drink. | justalittlebitofbacon.com

Pomegranate Prosecco Cocktail

Homemade buttermilk blue cheese dressing is creamy, chunky and simple to make! So much better than bottled dressing. Perfect for salads, wings, and vegetable platters.

Homemade Buttermilk Blue Cheese Dressing

Learn how to make the best homemade butterscotch sauce! This easy dessert sauce needs only a few minutes and a few ingredients for delicious old fashioned flavor! Use on ice cream, over cake, in buttercream frosting, and more. | justalittlebitofbacon.com #butterscotch #butterscotchsauce #dessertrecipes #dessertsauce #dessert

Old Fashioned Homemade Butterscotch Sauce

Copyright © 2025 — Just a Little Bit of Bacon • All rights reserved. Privacy Policy • Disclaimer

Genesis Framework • Foodie Pro Theme • by Shay Bocks