Burrata & Pesto Risotto
with tomato vinaigrette and roasted corn
Prep & Cook Time: 40-50 min.
Cook Within: 7 days
Difficulty Level: Expert
Spice Level: Not Spicy
Contains: Milk, Soy
Risotto is right any time of year, and this version is a celebration of warmer weather to come, including sweet corn, tangy tomato vinaigrette, and basil pesto. We have a couple tasty tricks (treats, actually) up our sleeves that put this one over the top. Treat number one is adding a spoonful of miso paste to give the risotto unique umami undertones. For treat number two, we top this risotto off with creamy burrata cheese, which is fresh mozzarella stuffed with more fresh mozzarella. It's like buttah! What could be betta?
In Your Box (serves 2)
- ¾ cup Arborio Rice
- 5 oz. Corn Kernels
- 1 Roma Tomato
- 2 oz. White Cooking Wine
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) A3KLXMP6
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 2 Medium Pots
- 1 Mixing Bowl
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Start the Broth and Rice
Bring a medium pot with 4 cups water and miso to a boil. This will be your broth. Once broth is boiling, reduce heat to low.Heat 1 tsp. olive oil in another medium pot over medium heat. Add Arborio rice to hot pot and stir constantly until rice is lightly browned, 2-3 minutes.Add white cooking wine to pot with rice and stir constantly until almost evaporated, 1 minute.
Make the Risotto
Add 1 cup hot broth to pot with rice. Rice should just be covered by broth. Stir often until nearly all liquid is absorbed.Add 1/2 cup broth and stir often again until nearly all liquid is absorbed. Repeat this process, stirring often, 18-20 minutes.Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be broth left.While risotto cooks, prepare ingredients.
Prepare the Ingredients
Halve tomato lengthwise.Mince garlic.
Roast the Corn and Tomato Halves
Combine softened butter and garlic in a mixing bowl.Place corn on one half of prepared baking sheet. Spread into a single layer on its half. Drop small pieces of garlic butter evenly over corn, and season with 1/4 tsp. salt and a pinch of pepper. Wipe bowl clean.Place tomato halves on empty half of baking sheet and toss with 1 tsp. olive oil. Turn cut side down and broil 3 minutes.Carefully flip tomatoes and stir corn. Broil again until corn is slightly charred and tomatoes are softened, 2-3 minutes.
Make Tomato Vinaigrette and Finish Risotto
Place tomatoes on a cutting board and cool, 5 minutes. Once cool, coarsely chop and transfer to mixing bowl used for garlic butter. Combine with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.When rice is fully tender, stir in Parmesan (reserve a pinch for garnish) and corn. If risotto isn't creamy, stir in 1/4 cup remaining broth.Plate dish as pictured on front of card, garnishing risotto with pesto, tomato vinaigrette, remaining Parmesan, and burrata. We recommend stirring burrata into rice for a super creamy dish! Bon appétit!
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