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caprese burrata risotto

Caprese Risotto with Burrata

  • Yield: 6-8 1x


  • 11/2 Tbsp olive oil or butter
  • 1 sweet yellow onion, chopped
  • 4 cloves garlic, diced (use more if you love garlic like me)
  • 11/2 cup arborio rice
  • 1 cup dry white wine (ok to omit and use an extra cup of water instead)
  • 4 cups vegetable broth (can use chicken/beef/other broth in place)
  • 1 cup water
  • 3/4 cup grated parmesan cheese
  • 1/2 cup fresh basil, chopped
  • 11/2 cup tomatoes, chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 8oz. burrata cheese
  • 1/4 cup balsamic vinegar
  • 1 Tbsp honey
  • Optional: protein of choice! I added in chicken sausage


  1. In a large pot over medium heat, melt oil/butter
  2. Add in onions & garlic and cook for 3-4 minutes until onions start to turn translucent
  3. Add rice, toast for ~1 minute making sure to stir it for the whole minute
  4. Add wine, cook off any bits that got on the side/bottom of pot for 1-2 minutes
  5. Reduce heat to medium-low, add in broth + water 1 cup at a time, stirring frequently until all broth and water is absorbed (patience is a virtue here!!)
  6. Once all broth/water has been absorbed, turn off heat, add in parmesan cheese, basil, tomatoes, salt, pepper & garlic powder.
  7. In a separate small bowl, whisk together balsamic vinegar & honey. Top each serving with some burrata & balsamic glaze.