One-pot baked risotto with blistered tomatoes and burrata from Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes (page 150) by Carolina Gelen

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Notes about this recipe

  • Eat Your Books

    Can substitute fresh thyme for oregano, and water for red wine.

  • Plumberful on December 29, 2025

    I have made this twice now and it is a pleasure, both to cook and to eat! Since it is winter, I used small grocery store Campari tomatoes, which have good flavor and generate nice sauciness. Remarkably, I still have some hardy oregano in my herb boxes, but you could substitute dried. I substituted fresh mozzarella for the burrata.

  • Ecngreg5 on January 28, 2025

    This has a terrific flavor and is definitely something I would make again! I substituted canned tomatoes and dried herbs for the fresh, and it still came out wonderfully!

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