Melt the butter with the olive oil in a large skillet. Add the cauliflower rice and sauté for five minutes, stirring frequently.

Meanwhile, make the red pepper puree by adding roasted red peppers to a small blender and blending until smooth.

Add the puree, together with the broth and tomato paste to the cauliflower. Continue to cook until the liquid has reduced and the cauliflower is tender.

Add the shredded Parmesan, stir well so that it starts to melt, then test for seasoning. Add salt and pepper as necessary.

Transfer the risotto to a large serving bowl, and make a small well in the center. Place a ball of burrata in the middle, then use a knife to carefully break it open.

Season with black pepper and garnish with fresh basil leaves.