Caprese Risotto

Super simple
Super simple
Super simple
Super simple
0:40 m

Inspired by our super popular caprese sandwich, this caprese risotto is perfect for those balmy summer evenings when you want something simple and PACKED full of flavour. Ready in just 30 minutes and with a handful of ingredients this risotto is bursting with juicy cherry tomatoes and rich tomato paste, all blended with arborio rice.

Start cooking ➞




For the Risotto

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 tbsp capers<item-todo-done><item-todo-done>2 tbsp tomato paste<item-todo-done><item-todo-done>250g Arborio risotto rice<item-todo-done><item-todo-done>200ml white wine<item-todo-done><item-todo-done>1 litre vegetable stock<item-todo-done><item-todo-done>250g cherry tomatoes<item-todo-done><item-todo-done>50g plant-based butter<item-todo-done><item-todo-done>50g plant-based parmesan<item-todo-done><item-todo-done>100g good quality plant-based burrata<item-todo-done><item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

For the Pesto

<item-todo-done>25g fresh basil<item-todo-done><item-todo-done>20g pine nuts<item-todo-done><item-todo-done>15g plant-based parmesan<item-todo-done><item-todo-done>75ml olive oil<item-todo-done>

Before you start

Large non stick frying pan | Small food processor

Prep the veg

  • Peel and dice the onion
  • Mince the garlic
  • Chop the capers
  • Halve the tomatoes
  • Grate the parmesan
  • Pick the basil leaves

Make the pesto

  • Place the basil leaves, pine nuts, parmesan and olive oil in the small bowl of a food processor or blender and pulse combined

Cook the risotto

  • Heat a large frying pan over a medium heat with the olive oil
  • Add the onion with a pinch of salt and cook until softened, then add the garlic, capers and tomato paste and fry for 2 minutes
  • Add the rice and cherry tomatoes stirring through to coat, then pour over the wine and bring to a simmer for 2 minutes
  • Pour in the vegetable stock, 1 ladle at a time, mixing until the liquid is absorbed, you may need to add more water until the rice is cooked through and loose with a porridge like consistency
  • Stir through the butter and parmesan cheese and taste to season with salt and pepper
  • The risotto should have a creamy consistency, like loose porridge and will thicken as it cools

Finish and serve

  • Spoon the burrata over the risotto and drizzle over the pesto to serve
  • Garnish with basil leaves and drizzle with extra virgin olive oil
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