The first warm days of spring always fill me with excitement. As the world comes alive with vibrant greens and blooming flowers, I can’t help but feel inspired to create something equally fresh and lively in the kitchen. That’s why my go-to dish this time of year is my beloved Spring Pea & Burrata Risotto.
I remember the first time I made this risotto – it was a few years ago, when a friend invited me over for a small dinner party. She knew how much I loved to cook and asked if I could bring a special dish to share. Without hesitation, I decided on this Spring Pea & Burrata Risotto. I had been dying to try the combination of sweet, tender peas and creamy, decadent burrata cheese, and I knew it would be the perfect way to welcome the new season.
As I stood in my kitchen, carefully measuring out the ingredients and stirring the risotto with love, I could already envision my friends’ faces lighting up with delight as they took that first bite. The aroma of sautéed onions and garlic filled the air, mingling with the fresh, grassy notes of the peas. And when I finally spooned the vibrant green risotto into bowls and topped it with the burrata, I knew I had created something truly special.
My friends were blown away by the flavors – the creamy, al dente rice, the pops of sweetness from the peas, and the luxurious, melty burrata. They kept going back for seconds, and I felt so proud to have introduced them to this springtime masterpiece. From that moment on, Spring Pea & Burrata Risotto became a staple in my cooking repertoire, a dish I can always count on to impress and delight.
Why This Spring Pea & Burrata Risotto Recipe Will Become Your Go-To
The Secret Behind Perfect Spring Pea & Burrata Risotto
The secret to this Spring Pea & Burrata Risotto is in the technique. Risotto can seem intimidating, but with a little patience and the right method, you’ll be rewarded with a creamy, dreamy dish that showcases the best of springtime flavors. The key is to slowly and steadily add the broth to the rice, stirring constantly, until the rice reaches that perfect al dente texture. This gradual process allows the starches in the arborio rice to release and create a luscious, velvety base for the peas and burrata.
But the real magic happens when you fold in the fresh peas and burrata at the end. The peas add a burst of sweetness and vibrant color, while the burrata melts into creamy, indulgent pockets throughout the risotto. It’s a symphony of textures and flavors that will have your taste buds dancing.
Essential Ingredients You’ll Need
To make this Spring Pea & Burrata Risotto, you’ll need a few key ingredients:
- 2 cups arborio rice: This short-grain rice is essential for creating the signature creamy texture of risotto. Its high starch content is what helps the dish achieve that luscious, velvety consistency.
- 4 cups chicken or vegetable broth: The broth is the backbone of the risotto, providing the liquid that the rice will slowly absorb as it cooks. Opt for a high-quality, flavorful broth to really enhance the dish.
- 1 onion, diced: The onion adds a savory, aromatic base to the risotto, helping to build layers of flavor.
- 3 cloves garlic, minced: Garlic is a must-have for adding depth and complexity to the overall dish.
- 2 cups fresh peas: Fresh, sweet spring peas are the star of the show, providing a vibrant pop of color and flavor.
- 8 oz burrata cheese, torn into pieces: The creamy, indulgent burrata cheese is the perfect complement to the peas, creating an irresistible harmony of textures and tastes.
- 2 tbsp olive oil: A drizzle of high-quality olive oil helps to sauté the aromatics and add richness to the risotto.
- 1 tsp salt and 1/2 tsp black pepper: Simple seasonings to enhance all the flavors.
Step-by-Step Spring Pea & Burrata Risotto Instructions
Preparing Your Spring Pea & Burrata Risotto
With a total time of just 45 minutes – 15 minutes of prep and 30 minutes of cooking – this Spring Pea & Burrata Risotto is the perfect weeknight meal or elegant dinner party dish. All you’ll need is a large saucepan or Dutch oven, a wooden spoon, and a little elbow grease.
1- Start by heating the olive oil in your pan over medium heat. Add the diced onion and sauté for 3-4 minutes, until the onion is translucent and fragrant.
2- Next, add the minced garlic and continue cooking for another minute, stirring constantly to prevent the garlic from burning.
3- Now it’s time for the arborio rice. Add the rice to the pan and toast it for 2-3 minutes, stirring frequently, until the grains become slightly translucent.
4- Slowly start adding the broth, one ladleful at a time, stirring the risotto constantly. Allow each addition of broth to be fully absorbed before adding the next. This gradual process is key to achieving the perfect creamy texture.
5- Once all the broth has been incorporated and the rice is al dente, remove the pan from the heat. Gently fold in the fresh peas and torn pieces of burrata cheese.
6- Finish the risotto by seasoning it with salt and pepper. Serve the Spring Pea & Burrata Risotto immediately, garnished with extra burrata if desired. Enjoy this vibrant, flavor-packed dish with friends and family.
Pro Tips for Success
- Use freshly shelled spring peas for the best flavor and texture. Frozen peas can work in a pinch, but the fresh peas really make a difference.
- Stir the risotto constantly as you add the broth. This agitates the starches in the rice, creating that signature creamy consistency.
- Be patient and don’t rush the process. Allowing the rice to gradually absorb the broth is essential for perfect risotto.
- For an extra luxurious touch, stir in a pat of butter or a drizzle of heavy cream just before serving.
- Experiment with different types of cheese – try substituting goat cheese, mascarpone, or even a grated hard cheese like Parmesan for a unique twist.
Serving and Storing Your Spring Pea & Burrata Risotto
Perfect Pairings for Spring Pea & Burrata Risotto
This Spring Pea & Burrata Risotto makes a wonderful main course, serving 6 generous portions. For a light and refreshing meal, pair it with a simple green salad dressed in a bright vinaigrette. A chilled glass of crisp white wine, like a Sauvignon Blanc or Pinot Grigio, would be the perfect accompaniment.
If you’re looking to turn this into a more substantial dinner, consider serving it alongside grilled or roasted protein, such as salmon, chicken, or shrimp. The creamy, comforting risotto provides a delicious contrast to the savory, protein-packed main.
Storage and Make-Ahead Tips
Leftover Spring Pea & Burrata Risotto can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of broth or milk and gently warm it on the stovetop, stirring frequently, until it reaches the desired temperature and consistency.
For make-ahead convenience, you can prepare the risotto base (through step 4) up to 2 days in advance. Store the cooked rice in the fridge, then simply reheat it on the stovetop, adding the peas and burrata just before serving.
This risotto also freezes beautifully. Allow the cooked risotto to cool completely, then transfer it to an airtight container or freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop with a bit of extra broth.
Variations and Dietary Adaptations for Spring Pea & Burrata Risotto
Creative Spring Pea & Burrata Risotto Variations
While the classic combination of spring peas and burrata is hard to beat, there are plenty of ways to put your own spin on this delightful risotto:
- Swap out the peas for other spring vegetables, like asparagus, snap peas, or fava beans.
- Replace the burrata with creamy goat cheese or shredded Parmesan for a different textural element.
- Stir in a handful of fresh herbs, like basil, parsley, or chives, for an extra pop of flavor.
- Top the risotto with crispy prosciutto or pancetta for a savory, salty contrast.
Making Spring Pea & Burrata Risotto Diet-Friendly
For gluten-free guests, you can easily substitute the arborio rice for a gluten-free grain, such as quinoa or brown rice. Just be mindful that the cooking time and method may need to be adjusted.
To make a vegan version, omit the burrata cheese and instead top the risotto with a creamy cashew or almond-based “cheese” or a sprinkle of nutritional yeast. You can also use vegetable broth in place of the chicken broth.
For a low-carb take, serve the Spring Pea & Burrata Risotto over a bed of zucchini noodles or cauliflower rice instead of the traditional arborio rice.
Frequently Asked Questions
Q: Can I use frozen peas instead of fresh?
A: While fresh spring peas are ideal, you can certainly use frozen peas in a pinch. Just be sure to thaw them before adding them to the risotto.
Q: How do I know when the risotto is done?
A: The risotto is ready when the rice is al dente – tender but still with a slight bite. The consistency should be creamy and flowing, not stiff or dry.
Q: Can I make this risotto ahead of time?
A: Yes, you can prepare the risotto base (through step 4) up to 2 days in advance. Just store it in the fridge and reheat it on the stovetop, adding the peas and burrata just before serving.
Q: How much does this recipe serve?
A: This Spring Pea & Burrata Risotto recipe makes 6 generous servings, perfect for a family dinner or small gathering.
Q: What if the risotto seems too thick or dry?
A: If the risotto starts to thicken too much as it cooks, simply add a splash of extra broth to loosen the consistency. Conversely, if it seems overly loose, cook it for a bit longer to allow the rice to absorb more liquid.
Spring Pea & Burrata Risotto
- Total Time: 45
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in the creamy, dreamy goodness of this Spring Pea & Burrata Risotto. This easy-to-make recipe features a rich, flavorful risotto base with the bright, fresh taste of spring peas and the luxurious creaminess of burrata cheese.
Ingredients
– 2 cups arborio rice
– 4 cups chicken or vegetable broth
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups fresh peas
– 8 oz burrata cheese, torn into pieces
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. In a large saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the arborio rice and stir to coat with the oil. Cook for 2-3 minutes, stirring constantly.
4. Gradually add the broth, 1 cup at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for 20-25 minutes, until the rice is tender and creamy.
5. Stir in the fresh peas and cook for an additional 5 minutes.
6. Remove from heat and gently fold in the burrata cheese.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with additional peas or fresh herbs if desired.
Notes
For a vegetarian version, use vegetable broth instead of chicken. You can also adjust the amount of burrata cheese to your preference.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Conclusion
Spring Pea & Burrata Risotto is a true taste of the season – a vibrant, creamy dish that celebrates the best of springtime flavors. With its perfect balance of sweet peas, rich burrata, and al dente arborio rice, this risotto is sure to become a new favorite in your culinary repertoire.
The secret to its success lies in the technique – the steady, attentive stirring that coaxes out the starches in the rice and creates that signature creaminess. But the real magic happens when you fold in the fresh peas and decadent burrata at the end, creating an irresistible symphony of textures and tastes.
I hope this recipe inspires you to welcome spring with open arms (and an open appetite!). Whether you’re serving it up for a cozy weeknight dinner or an elegant dinner party, this Spring Pea & Burrata Risotto is sure to delight. So what are you waiting for? Get in the kitchen and let the flavors of the season shine!
