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Burrata-Topped Tomato Risotto With Basil Oil

Burrata-Topped Tomato Risotto With Basil Oil

Rating
4.5rating out of 5

(5374 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

Rich, creamy and vibrant, this easy tomato risotto is a stunner. With fresh oozy burrata and basil oil, it's fresh, comforting & delicious!

Prep Time

35 min

Cuisine

Italian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Arborio-rice
160g arborio rice
garlic-clove
3 garlic cloves
basil 3.18
10g basil
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
Tin of chopped tomatoes re-sized
1 can of finely chopped tomatoes (400g)
Burrata (100g)
1 burrata ball (100g) †
You Will Need
Pestle & mortar, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 160g arborio rice
  • 1 garlic clove
  • 10g basil
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 1 can of finely chopped tomatoes (400g)
  • 1 burrata ball (100g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 540 kJ
127 kcal
2110 kJ
497 kcal
Fat
of which saturates
3.6 g
2.2 g
14.1 g
8.7 g
Carbohydrate
of which sugars
21 g
2.6 g
82.3 g
10.1 g
Fibre 1.1 g 4.3 g
Protein 3.8 g 14.7 g
Salt 0.72 g 2.83 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
160g arborio rice
arborio rice(100%)
1 garlic clove
garlic
10g basil
basil (100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 can of finely chopped tomatoes (400g)
Tomato, acidity regulator: citric acid
1 burrata ball (100g)
Pasteurised cows's milk, UHT cream (48%), salt, microbial rennet, lactic cultures. acidity regulator: lactic acid, preservative: sorbic acid
Allergens
  • Allergens highlighted by † (celery, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Tomato Risotto, Mozzarella & Basil Oil

Boil a kettle

Dissolve the Knorr vegetable stock cube[s] in 600ml [1.2L] boiled water

2 Tomato Risotto, Mozzarella & Basil Oil

Peel and dice the red onion[s] finely

Peel and chop (or grate) the garlic finely

3 Tomato Risotto, Mozzarella & Basil Oil

Heat a large, wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 3 min until soft but not coloured

4 Tomato Risotto, Mozzarella & Basil Oil

Add the arborio rice and chopped garlic to the softened onion

Mix well to make sure the rice is evenly coated in the onion and oil

Add the chopped tomatoes and stir continuously until the rice has absorbed most of the tomato juice

5 Tomato Risotto, Mozzarella & Basil Oil

Add the stock, a ladle at a time, stirring continuously for 20-25 min or until all the stock is absorbed and the rice is cooked

Meanwhile, chop the basil finely, including the stalks

6 Tomato Risotto, Mozzarella & Basil Oil

Grind the chopped basil with a pinch of salt in a pestle & mortar to form a paste

Add 3-4 tbsp olive oil or enough to loosen and mix well – this is your basil oil

Tip: If you don't have a pestle & mortar, chop the basil leaves very finely and mix with salt and olive oil

7

Once the risotto is nearly cooked, stir in the red wine vinegar and 1/2 tsp [1 tsp] sugar and cook for a further 2 min

8

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Season the tomato risotto with salt and pepper

Serve the tomato risotto in bowls

Drain the burrata and tear in half and nestle into the tomato risotto so that it starts to melt from the heat

Drizzle the basil oil over the top

Enjoy!

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