4 people


40 minutes


Marisa’s simple recipe for a delicious risotto, made extra special with the addition of a plump, cream-filled Burrata on top!

Check out our video of this recipe on our You Tube channel!


Main, Hearty, Modern, Medium

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  1. Heat oil in a heavy based saucepan. Add chopped onion and garlic and stir occasionally. Sauté until soft and translucent.
  2. Add the sliced mushrooms and cook slightly. Next add the rice and stir for 1-2 minutes until coated with oil.
  3. Gradually pour in one cup of stock at a time until slightly absorbed. Continue until all stock is used. Cook for 20-25 minutes, stirring frequently, until rice is tender.
  4. Stir through peas and some Grated Parmesan. Remove from heat and transfer to a serving dish. Place the Burrata on top and sprinkle with Grated Parmesan. Slice Burrata open over the Risotto and cut it into portions. Serve immediately.
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