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Sweet Corn and Burrata Risotto

Sweet Corn and Burrata Risotto with Toasted Hazelnuts and Tarragon

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On the menu Aug 18 — Aug 24

Creamy, delicate, and bursting with flavor, Chef Liz’s seasonal risotto is perfect for those warm summer months when sweet corn is at its best. She uses the corn cobs to create a broth for the Arborio rice, then mixes in white wine, onion, and corn kernels for an extra pop of sweetness. For texture and richness, crunchy hazelnuts and tarragon are toasted in olive oil, then drizzled over the bowls of rice. To finish off this surprisingly light dish, we went all out with a soft, cheesy burrata that gets broken over top.

  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

  • Calories 930
  • Protein 24g
  • Total Carb 85g
  • Total Fat 56g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ears corns
    • 2
    • ears corns
  • vegetable bouillon cube
    • 1
    • vegetable bouillon cube
  • hazelnuts
    • 2 tablespoons
    • hazelnuts
  • tarragon
    • 1/8 ounce
    • tarragon
  • yellow onion
    • 1
    • yellow onion
  • Arborio rice
    • 3/4 cup
    • Arborio rice
  • white wine
    • 1/4 cup
    • white wine
  • unsalted butter
    • 3 packets
    • unsalted butter
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • burrata
    • 4 ounces
    • burrata

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot with lid
  • 8" medium pot

Allergens