Burrata on Risotto Arugula Salad with Balsamic Mustard Dressing

Ingredients

• 5 tbsp olive oil
• 250 g Risotto rice
• 750 ml vegetable broth
• 125 g arugula
• 250 g yellow and red cherry tomatoes
• 1 sprig thyme
• 3 tbsp balsamic vinegar
• 1 tbsp mustard
• 2 tsp Honey
• Salt
• Pepper
• 2 tbsp pine nuts (15 g each)
• 200 g burrata (or buffalo mozzarella)
• 2 tbsp lemon juice

Instructions

1. 1.

   Heat 1 tbsp oil in a pot, add rice and sauté for 2 minutes while stirring over medium heat. Deglaze with 50 ml broth and simmer until reduced. Add remaining broth, bring to a boil, then reduce to low heat and simmer for 16–18 minutes, stirring occasionally. Transfer to a bowl, let cool for 10 minutes, then fluff with a fork.

2. 2.

   Meanwhile, wash and dry arugula, shake off excess water, and chop half into small pieces. Wash tomatoes and halve them. Rinse thyme, shake dry, and pluck leaves.

3. 3.

   Whisk remaining oil with vinegar, mustard, honey, and thyme leaves to make a dressing; season with salt and pepper.

4. 4.

   Toast pine nuts in a hot pan without added fat for 3 minutes over medium heat. Tear burrata into pieces.

5. 5.

   Season risotto with salt, pepper, and lemon juice, then mix with half the arugula. Distribute risotto and remaining arugula onto four plates, arrange tomatoes and burrata on top, drizzle with dressing, and sprinkle pine nuts.