Burrata Risotto

with asparagus and pecorino

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Vegetarian
A note about serious food allergies

The days are growing longer and the weather is growing warmer. And as the sun returns from its winter hibernation, so do certain flavors and tastes we love. Asparagus, those green stalks of tasty, and yellow squash, perfectly sautéed, are both flavored with a little bite of paprika. But the crowning achievement of this risotto is its cheesy top (pun intended), melty, rich burrata. Crack that cheese over this rich risotto, and enjoy the coming summer days.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 1 Yellow Squash
  • 4 oz. Asparagus
  • Info
    4 oz. Burrata Cheese
  • 1 tsp. Smoked Paprika
  • ¾ cup Arborio Rice
  • 2 fl. oz. White Cooking Wine
  • Info
    1½ oz. Pecorino Cheese
  • Info
    ⅗ oz. Butter
  • ½ oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    631
  • Carbohydrates
    68g
  • Fat
    28g
  • Protein
    26g
  • Sodium
    1387mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Pots
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Roast the Garlic
    1

    Roast the Garlic

    Halve garlic. Place garlic halves on a small piece of foil and toss with ½ tsp. olive oil. Make a foil pouch around garlic. Place directly on oven rack, opening side up, and roast until garlic is tender, 12-15 minutes. Remove from oven, carefully open pouch, and let cool 2-3 minutes. Pouch will be hot. Once cool, mash into a paste. While garlic roasts, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Trim yellow squash ends, quarter lengthwise, and cut into ¼" slices. Trim woody ends off asparagus and cut into 1" lengths. Place burrata in a medium mixing bowl and mash. Season burrata with ¼ tsp. salt.

  • Step 3 - Roast the Vegetables
    3

    Roast the Vegetables

    Toss yellow squash and asparagus on prepared baking sheet with smoked paprika, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until vegetables are lightly charred and tender, 10-12 minutes. While vegetables roast, start risotto.

  • Step 4 - Start the Risotto
    4

    Start the Risotto

    Heat another medium pot over medium-high heat. Add 2 tsp. olive oil and Arborio rice to hot pot. Cook, stirring constantly, until rice is lightly browned, 2-3 minutes. Add white wine, and cook, stirring constantly, 30 seconds. Add 1 cup boiling water. Rice should just be covered by water. Stir constantly until nearly all water is absorbed, 4-6 minutes.

  • Step 5 - Finish the Risotto
    5

    Finish the Risotto

    Add ½ cup water and stir until water is nearly all absorbed. Continue adding ½ cups water and stirring constantly, repeating the process until risotto has no more "bite" or crunch, 18-20 minutes. There may be water left over. Taste as you cook, checking for tenderness. Remove pot from burner and stir in butter, pecorino, and garlic paste. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of risotto in a shallow bowl. Top with roasted vegetables and garnish with arugula and mashed burrata .