Creamy tomato risotto with burrata

Ingredients

• Arborio rice
• Tomato puree
• Stock
• Parmesan
• Burrata
• Cherry tomatoes
• Onion
• Garlic
• Butter
• Olive oil
• Thyme
• Pink Greens microgreens

Method

1. Finely dice the onion, chop the garlic, and halve the cherry tomatoes.
2. Warm olive oil with a little butter in a pot, then cook the onion until translucent.
3. Add the garlic, thyme, and arborio rice. Toast briefly so the rice is coated in fat.
4. Stir in the tomato puree and let it cook for a moment to mellow the flavor.
5. Gradually add hot stock and cook, stirring regularly, until the risotto turns creamy.
6. When the rice is al dente, stir in butter and grated parmesan.
7. Quickly sear the cherry tomatoes in olive oil or add them to the risotto for the final minutes of cooking.
8. Serve the risotto on a plate, place the burrata on top, and finish with cherry tomatoes, thyme, and Pink Greens microgreens.

✨ Pink tip

Add the burrata only when serving so it stays soft and creamy. Place the microgreens on the plate right at the end so they keep their freshness, color, and clean plating detail.