Goat Cheese Risotto

I have a love for all things involving goat cheese. You see, there is this fabulous older man at the Santa Monica farmers market whose family produces it – and it’s the best freaking goat cheese on the planet. Last week, while I was making my rounds at the market, I stocked up on the plain and herbed varieties. Needless to say they are both no longer around thanks to my obsession, but while I still had some left, I made this Goat Cheese and Thai Basil Risotto. It totally rocked my world. And I most definitely made enough for 2 people, but ended up hoarding the entire thing and snacking on it throughout the day. Not to mention my boyfriend claims that he doesn’t like goat cheese – what the heck is wrong with him!!

The simple addition of a little goat cheese makes this risotto extra tangy and comforting. Throw on the basil and a squeeze of lemon juice and you’ll want to save the entire dish for yourself!

Goat Cheese Risotto

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: Serves 2

Goat Cheese Risotto


  • 2 tbsp olive oil
  • 2 shallots, diced (or 1 medium onion)
  • 4 cloves garlic, minced
  • 1 cup Arborio Rice
  • 1/2 cup dry White Wine
  • 2 1/2 cups Chicken Stock
  • 1/2 cup Goat Cheese
  • 2 tbsp Thai Basil, chiffonade
  • 1 Meyer Lemon, juiced
  • salt and pepper to taste


  1. In a large skillet heat the olive oil over medium high heat. Add the shallot and saute until soft. Add the garlic and saute for about 1 minute more. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated, and toast it for about 90 seconds.
  2. Next add the white wine and stir the rice. Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed.
  3. Once the rice is just tender, add the Goat cheese and lemon juice and combine. Remove from heat and season with salt and pepper to taste and sprinkle with the Thai Basil.

For more risotto ideas – check out these risotto recipes!

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  1. Mmmmm. First the devilish brownie pudding, and now this delicious risotto. I better head back to the pool for a few more miles! This would be my perfect meal!

  2. Mmmm–goat cheese and basil! That combination is already a winner in my book. You can see how creamy the rice is in your picture–yum.

  3. This looks creamy and tangy and fantastic. My husband hates goat cheese too. I have stopped wodnering what is wrong with him and started enjoying the fact that I get it all to myself!

  4. Hi Gaby!

    Greetings from Spain.

    I have just done this recipe! 😀 Being it my first risotto, I can say it tastes pretty well! Since I didn´t have any white wine I used Coronita and tastes great too! 🙂 (and it´s a good pairing to eat the risotto with!)

  5. Oooh…I love goat cheese, too! Your risotto looks delicious, and I’m sure the goat cheese made the texture just wonderful. I don’t always have white wine on hand, but I do always have beer in the fridge, so I sometimes make risotto using beer and it tastes great.

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