Creamy Pepper Risotto with Burrata

Name: Creamy Pepper Risotto with Burrata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Vialone nano rice 1.6 cups; Red peppers (about 220 g) 1; Peeled tomatoes 0.4 cup; Red onions 1; Anchovies in oil 2 fillets; Extra virgin olive oil to taste; Fine salt to taste; Basil to taste; Vegetable broth 8 ½ cups; Burrata cheese 4.25 oz

it fr es de br

Gluten Free

Difficulty: Very easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

So here's the deal, Northern Italy is where creamy bell pepper risotto meets classic comfort in such a tasty, tasty way. Seriously good stuff. This dish? It blends sweet bell peppers and red onions into this silky base. And each bite is so tender and rich. And look, a touch of anchovy fillet adds just the right hint of umami—melting right in for that extra depth. And the burrata? That's the kicker.

What really sets this apart is the fresh burrata cheese on top. It melts and spreads everywhere, making everything even more moist and luxurious. In places like Lombardy and Veneto, risotto has been perfected over the years—no question—and adding burrata is this fun twist that's catching on. And especially when peppers are just right in the summer. It's this dish that totally lives up to Northern Italy's love for creamy rice dishes but with a fresh seasonal kick.

Fans of a good burrata risotto will find a lot going for this one. Pretty simple, right? It’s perfect if you love creamy food but want that pop of color and flavor from roasted peppers. Italians just love to put their own spin on things. And listen, this roasted red pepper risotto shows how Italian recipes can be traditional, yet super playful. Some folks swap in yellow or orange peppers. Others? Different soft cheeses. But the combo of creamy rice and almost sweet burrata is really hard to beat.

And you know what? Pair it with a glass of crisp white wine, some grilled veggies, or enjoy it solo. Whether you're into a true easy risotto recipe or checking out new vegetarian risotto options, this one really gives you flavor, texture, and that special summer feeling. Italian risotto with burrata just hits differently—one taste and it’s clear why folks keep coming back to this golden, fresh, and satisfying dish.

How to prepare Creamy Pepper Risotto with Burrata

To prepare the bell pepper and burrata risotto, clean the bell pepper by removing the cap 1, the white filaments, and the internal seeds. Cut it first into slices and then into pieces; there is no need to be very precise 2. Peel and slice the onion as well 3.

Pour a dash of oil into a saucepan and add the bell peppers, the onion 4, the peeled tomatoes 5, and the drained anchovies 6.

Mix everything together 7, pour in two ladles of hot vegetable broth 8, and cook over low heat for about twenty minutes, stirring occasionally 9.

After twenty minutes, turn off the heat and let it cool slightly. Then, transfer it to a blender glass and blend everything 10 until you get a cream. Add the basil leaves 11 and blend for a few more seconds 12.

In the same saucepan where you cooked the bell peppers, pour a drizzle of oil, add the rice 13, and toast it, stirring often. Once the grains are translucent, add the bell pepper cream 14 and cook the rice by adding broth as needed 15.

When the rice is al dente, and the broth has evaporated well, turn off the heat. Add a drizzle of oil and stir to mix well 17. Transfer a portion of risotto to a plate 18,