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  • theresafedel

Lemon Risotto with burrata

Serving size 4 people


  • 1.5 laters of vegetable broth

  • 2 tablespoons butter divided

  • 1 sweet onion chopped

  • 1.5 cups arborio rice

  • 3/4 cup white wine

  • Juice of 1 large or 2 small lemons

  • 2 tablespoons of lemon zest

  • 1/2 cup freshly grated Parmesan cheese divided

  • 2 tablespoons chopped fresh basil

  • 1 ball of burrata ripped into 4 pieces


  • In a large sauce pan add vegetable broth and bring to a simmer. then reduce to low heat

  • In a large saucepan melt 1 tablespoon of butter over medium heat and add the chopped onion and cook until soft around 6 minutes. Add rice stir then add the wine and stir. Let the wine evaporate for 2-3 minutes..

  • Start adding the broth little by little. First add 2-3 saddles and stirring occasionally. Once the broth has been absorbed add another 2-3 saddles. You want the rice just to be covered. Continue until the rice is al dente, this should take around 30 minutes,

  • Stir in half the cheese and remaining 1 tablespoons butter followed by the lemon juice and zest. Season with salt.

  • Plate and sprinkle some parmesan, basil, fresh black pepper and add 1 piece of the burrata next to the risotto and top with fresh black pepper .

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