pea & asparagus risotto with burrata

This creamy pea and asparagus risotto with burrata is a Spring and Summertime favorite! Flavored with lemon, white wine, and parmesan, this risotto is topped with burrata for an extra creamy dinner recipe perfect for your next dinner party. On the table in under 40 minutes!

Let's make pea & asparagus risotto with burrata together! Gather your ingredients.

Bring stock to a simmer in a medium saucepan.

Heat olive oil in a large saucepan or dutch oven.

Add the onion, cooking until soft and translucent, about 4-5 minutes.

Then, stir in the minced garlic and sauté 1 minute longer.

Pour in the arborio rice.

Stir the rice until it is coated with the olive oil and onions. Toast the rice for about 2 minutes, stirring frequently.

Add the dry white wine and let cook for about 2 minutes, until the rice has absorbed the wine.

Once the vegetable stock is simmering, carefully add 1/2 cup to the rice mixture. Stir continuously, until the stock is almost completely absorbed.

Keep adding 1/2 cup stock at a time, stirring until almost absorbed before adding the next 1/2 cup.

On the last addition of stock, add the asparagus with the stock. Then, stir in the peas, lemon, and parmesan cheese.

Portion out into bowls. Add 1-2 oz of burrata into each bowl.

Grab the full recipe at the link below!