Amazing spring pea and herb risotto with burrata

Finally spring is arriving and brings not only sunshine but also fresh and delicious greens. Spring must be my favourite season because so many fruit and veggies are coming back onto our dinner plates. Like this amazing spring pea and herb risotto with burrata. I love it’s vibrant colour and unbelievable creamy texture.

 Spring peas are so delicious and paired with loads of herbs they taste simply amazing. Topped with burrata and a drizzle of good quality olive oil it’s not only a great weeknight dinner but it makes an amazing date night dinner. Surprise your love with this delicious green risotto! 

If you simply love risotto just like I do here are a few more risotto recipes. Share your take on this beautiful green risotto or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

Amazing spring pea and herb risotto with burrata

Servings: 4 people
  • 300 gram arborio rice
  • 150 gram parsnips
  • 200 ml dry white wine
  • 600 ml veggie stock
  • 1 bunch fresh herbs (parsley, dill, mint, etc) plus extra for decoration
  • 1 small courgette
  • 2 burrata
  • 1 handful cooked sugar snap peas
  • 150 gram cooked peas
  • 40 gram parmesan plus some extra for serving
  • olive oil
  • salt
  • pepper
  • dry chili flakes
  • juice of 1 fresh lime
  1. Peel the parsnip and cut it brunoise (in small cubes). Wash and cut the courgette into small cubes. Grate the parmesan, roughly chop your herbs and set aside.

  2. Heat up 2 tbsp olive oil in a pot and add your parsnips. After 3 minutes add the Arborio rice and let it steam for a minute. Deglaze with white wine and bring it briefly to boil. Add some of your vegetable stock so that the rice is completely covered. Keep on gentle stirring your risotto – don't go away, keep stirring! After all your vegetable stock has been soaked up add some more vegetable stock. Keep on with this procedure until your risotto is creamy (takes about 15-20 minutes).

  3. In the meantime prepare your pea and herb mix. Add the cooked peas, herbs, a drizzle of olive oil, lime juice and salt to a highspeed blender and blend until smooth. 

  4. When your risotto rice is almost ready add the courgette cubes, cooked sugar snap peas, grated Parmesan cheese and keep on stirring gently. Now add the pea and herb mix and stir in well. Season to taste your green risotto with pepper, salt and chili flakes to taste. 

  5. Arrange the risotto on plates, divide the burrata, decorate with fresh herbs and some big Parmesan shaving. Bon Appetit!

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