RECIPES by Anže Kuplenik

2 portions

40 minutes


- 120g arborio rice

- 1 jar of Krazy Kaly pesto

- 125g burrata

- 5 cherry tomatoes

- 1dl dry white wine

- 3 cloves of garlic

- 50 g butter

- 40 g Parmesan cheese

- vegetable soup base

- salt, pepper, oil


Peel and chop the garlic. Fry it quickly in a hot pan with a little oil. Then add the rice and stir until glazed. Cover with white wine and boil until the wine evaporates. Gradually add hot soup base. Slowly pour in the vegetable soup base while stirring constantly. When it evaporates, add the soup base again.

When the rice is 3/4 cooked, add the kale pesto and continue cooking to your preferred texture (usually "al dente"). Stir in cold cubed butter and Parmesan cheese, season to taste, and cover with foil for 2 minutes. Meanwhile, prepare cherry tomatoes and burrata.

Spread the risotto evenly on the plate, and add pieces of burrata, tomatoes and fresh basil leaves on top.