Risotto is considered as comfort food, but if you reduce the butter and the cheese it’s lighter but still delicious.
For 2p, chop and fry 2 small onions, 2 garlic cloves and 1 chili in a drizzle of olive oil. Add 1 table spoon of dried basil and 400 grams of frozen or fresh peas. Stir. Add 250 ml of vegetal stock. Boil for approx 5 mins. Add 100 grams of baby spinach. Stir and cool down. Mix, taste, add pepper and salt.
Chop 2 garlic cloves. Melt 1 teaspoon of butter and 1 teaspoon of olive oil. Add the garlic and 120 grams of good quality risotto rice. Once glazy, add 100 ml of white wine. Stir regularly and add vegetal stock if necessary. A few minutes before being al dente, add the green puree.
Drain 1 luscious burrata
of approx 150 grams. Add some of the water, pepper and salt. Mix with a fork until you get a thick creamy consistence.
Finish the risotto with fresh basil and the burata cream. Yummy 😋