Cheesy Spinach Sun-Dried Tomato Salad

Welcome to a culinary experience that will elevate your comfort food game to new heights with this exquisite Spinach Sun-Dried Tomato Burrata recipe. Imagine a creamy risotto infused with the sweetness and tanginess of sun-dried tomatoes, the earthy freshness of baby spinach, and the pièce de résistance—a molten, luxurious burrata center that transforms every bite into a celebration of flavors.

As you spoon into this indulgent dish, the creamy rice embraces the spinach and juicy tomatoes, but it’s the decadent burrata core that steals the show, melting seamlessly into the risotto and creating a velvety richness that will leave you craving more. Whether you’re looking to impress at a dinner party or simply treating yourself to a special night in, this Spinach Sun-Dried Tomato Burrata recipe strikes the perfect balance between elegance and simplicity.

With each bite, the blend of flavors and textures will transport you to a place where every moment feels special and every taste bud sings with delight. So, gather your ingredients, embrace the art of risotto-making, and get ready to savor a dish that embodies the essence of Italian comfort food with a luxurious twist. Let this recipe be your go-to for those cozy nights when you want to add a touch of sophistication to your dining table.

Quick Benefits

• Luxurious Creaminess: The molten burrata center adds a rich and creamy texture to the risotto, elevating it to a truly indulgent dish.
• Vibrant Flavors: The sun-dried tomatoes infuse the risotto with a sweet and tangy depth of flavor, while the spinach adds a fresh, earthy note.
• Versatile Adaptations: Easily customize the recipe by swapping ingredients like burrata for mozzarella, spinach for arugula, or butter for coconut oil to suit dietary preferences or ingredient availability.
• Culinary Elegance: Impress guests or indulge in a special meal at home with this dish that strikes the perfect balance between sophisticated and comforting flavors.

Why You’ll Love This Cheesy Spinach Sun-Dried Tomato Salad Recipe

• Gourmet Comfort Food: This recipe elevates comfort food to a luxurious, celebratory level, perfect for special occasions or cozy nights in.
• Rich and Creamy Texture: The creamy risotto with the molten burrata center creates a luscious, decadent dish that is both elegant and comforting.
• Flavorful Ingredients: The combination of sun-dried tomatoes, spinach, and Parmesan cheese infuses the dish with a rich depth of flavor that is both sweet and tangy.
• Interactive Dining Experience: The element of surprise with the molten burrata center makes every bite exciting and encourages sharing and laughter around the dinner table.
• Versatile and Adaptable: You can easily customize this recipe by swapping ingredients like the greens or cheese, making it suitable for various dietary preferences and ingredient availability.
• Leftovers Friendly: While best enjoyed fresh, leftovers can be stored and reheated easily, maintaining their creamy texture and delicious flavors for up to three days.
• Northern Italian Inspiration: Drawing from traditional Italian cuisine, this dish combines the creamy comfort of risotto with the freshness of southern Italian burrata, creating a unique and delightful fusion.
• Simple Elegance: With just a little patience and quality ingredients, this dish transforms basic pantry staples into a sophisticated meal that is sure to impress.

Ingredients for Cheesy Spinach Sun-Dried Tomato Salad

For the Risotto

• 180 grams arborio rice
• Freshly ground black pepper, to taste
• 50 grams sun-dried tomatoes, chopped
• 2 garlic cloves, minced
• Salt, to taste
• 1 tablespoon olive oil
• 700 millilitres vegetable broth, kept warm
• 80 grams baby spinach
• 100 millilitres dry white wine
• 1 tablespoon unsalted butter
• 1 small shallot, finely diced
• 50 grams Parmesan cheese, finely grated

For the Burrata Core

• Optional: drizzle of olive oil
• Optional: crushed chili flakes
• 2 small burrata balls or 1 large, halved

To Finish

• Cracked black pepper
• Extra Parmesan cheese, for garnish
• Fresh basil or flat-leaf parsley leaves

Pro Tips for Cheesy Spinach Sun-Dried Tomato Salad

For a perfectly creamy risotto, be sure to gradually add warm broth to the rice and stir consistently. This process helps release the starch and create a luscious texture. To elevate the dish, stir in the sun-dried tomatoes after 10 minutes of cooking and add the spinach at the 15-minute mark, allowing it to wilt just before serving.

To make the dish extra special, place the cold burrata in the center of the risotto before serving. The heat from the rice will gently melt the burrata, creating a decadently gooey center that blends beautifully with the creamy risotto. Don’t forget to garnish with fresh basil or parsley leaves for a pop of color, flavor, and aroma that complements the dish perfectly.

How to Make Cheesy Spinach Sun-Dried Tomato Salad

Step 1: Sauté Aromatics

In a heavy-bottomed saucepan over medium heat, heat olive oil and butter. Add finely diced shallot and minced garlic, cook until softened and aromatic, about 2 minutes.

Step 2: Toast the Rice

Add the arborio rice and cook, stirring constantly, for 1 to 2 minutes until the edges of the grains are translucent.

Step 3: Deglaze with Wine

Add the dry white wine and cook, stirring, until the liquid has mostly evaporated.

Step 4: Incorporate Broth Gradually

Gradually add warm vegetable broth, one ladleful at a time, stirring often. Allow each ladleful to be absorbed before adding more, keeping a gentle simmer.

Step 5: Introduce Sun-Dried Tomatoes

After cooking for 10 minutes, add the chopped sun-dried tomatoes and stir continuously.

Step 6: Add Spinach

Add the baby spinach and cook until wilted and tender for about 15 minutes.

Step 7: Finish with Parmesan and Season

Cook rice until al dente and creamy, usually 18 to 20 minutes. Remove from heat, then stir in grated Parmesan and season with salt and freshly ground black pepper.

Step 8: Assemble Plates

Place a small burrata ball or half of a large one in the center of each serving plate. Spoon hot risotto around and partially over the burrata. Allow it to sit for 1 minute to start melting.

Step 9: Garnish and Serve

Top burrata with olive oil or chili flakes. Add Parmesan, basil or parsley, and black pepper. Serve promptly.

Storage Tips

Once you have enjoyed your Spinach and Sun-Dried Tomato Risotto with Burrata, it is best to store any leftovers promptly. Allow the dish to cool to room temperature before transferring it to a covered container. Risotto can be stored in the refrigerator for up to three days. When reheating, spoon the risotto into a saucepan with a splash of water or broth to help revive the creamy texture. Gently stir the risotto until heated through and creamy again. Optionally, you can add fresh burrata when serving the leftover risotto to recreate the molten cheese experience.

If you do not have burrata available, you can substitute fresh mozzarella or a spoonful of ricotta in the center of the dish. Additionally, feel free to customize the recipe by swapping spinach for arugula or Swiss chard based on your preference or what you have on hand. For a vegan version, consider using coconut oil instead of butter and nutritional yeast in place of cheese. Pair this dish with a peppery arugula salad and toasted crusty bread for a complete meal, and garnish with edible flowers or microgreens for an elegant touch. The risotto is best enjoyed fresh, but with proper storage and reheating, you can savor its flavors for a few days after cooking.

Ingredient Substitutions

For a vegan version of this Spinach and Sun-Dried Tomato Risotto with Burrata, you can easily swap out the butter for coconut oil and omit the cheese. To replace the burrata, you can use fresh mozzarella or a spoonful of ricotta in the center for a creamy touch. This substitution maintains the richness and creaminess of the dish while catering to vegan preferences.

If you don’t have arborio rice on hand, Carnaroli or Vialone Nano are excellent alternatives that will also give you a similarly creamy and al dente risotto texture. These rice varieties are commonly used in risotto recipes and will work well in this dish. By making this simple substitution, you can still achieve the desired creamy consistency and delicious flavor profile of the dish.

Serving Suggestions

To elevate the presentation of this Spinach and Sun-Dried Tomato Risotto with Burrata, consider serving it in individual mini cast-iron skillets for a cozy feel. Top each portion with a halved burrata ball and a sprinkle of crushed chili flakes for a touch of heat. Drizzle a bit of olive oil over the burrata for a glossy finish, and garnish with fresh basil leaves and cracked black pepper for a pop of color and flavor. Pair this dish with a side of peppery arugula salad and toasted crusty bread to create a well-rounded dining experience.

For a playful twist on this risotto, serve it family-style in a large hollowed-out wheel of Parmesan cheese. Scoop the creamy risotto generously from the Parmesan wheel onto individual plates, ensuring each serving gets a decadent mix of cheese. Nestle the molten burrata in the center, allowing it to ooze out and mingle with the flavorful rice. Sprinkle extra Parmesan cheese on top for added richness and serve with a chilled glass of white wine to complement the savory notes of the dish.

FAQs for Cheesy Spinach Sun-Dried Tomato Salad

Can I make this recipe vegan?

Yes, you can make this recipe vegan by using coconut oil instead of butter and skipping the cheese or substituting it with nutritional yeast. Additionally, you can replace the burrata with fresh mozzarella or a spoonful of ricotta in the center.

How long can I store leftovers of this risotto?

Leftovers of this risotto can be stored in the fridge for about three days. To reheat, spoon the risotto into a saucepan with a splash of water or broth and stir gently until creamy again. Fresh burrata can be added when serving leftover risotto.

What are some alternatives to burrata for this recipe?

If you cannot find burrata, you can use fresh mozzarella or even a spoonful of ricotta in the center. These alternatives will also provide a creamy and rich element to the risotto.

What type of rice can I use as a substitute for arborio rice?

Carnaroli or Vialone Nano are excellent alternatives to arborio rice for achieving a similarly creamy and al dente risotto texture. These rice varieties are commonly used in risotto preparation and will work well in this recipe.

Conclusion

As you finish preparing this delectable Spinach Sun-Dried Tomato Burrata dish, take a moment to appreciate the blend of flavors and textures that make every bite truly special. The creamy risotto, infused with the sweetness and tang of sun-dried tomatoes, and the luxurious ooze of the burrata at the center create a symphony of tastes that elevate this comforting meal to a whole new level.

Whether you’re serving this dish on a cozy night in or at a gathering with loved ones, the Spinach Sun-Dried Tomato Burrata risotto is sure to impress and create unforgettable moments. So go ahead, plate up this masterpiece, garnish with fresh herbs, and savor each spoonful of this creamy, cheesy delight. Remember, food is not just sustenance; it’s an experience meant to be enjoyed and shared. Here’s to many more delicious kitchen adventures centered around the exquisite Spinach Sun-Dried Tomato Burrata!