Goat Cheese Risotto

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This creamy tangy Goat Cheese Risotto recipe needs to be in your repertoire for all upcoming dinner parties! It's the perfect dish to serve with Chicken or seafood.

an overhead shot of two shallow grey bowls of goat cheese risotto sitting on a grey concrete tabletop. the risotto is garnished with freshly cracked black pepper salt and basil leaves. a silver spoon rests on the edge of the bowl


 

Why I Love This Recipe

If you've been around WGC for the last few years, you know that risotto is near and dear to my heart. It's one of the first recipes that I learned to make 10000 years ago in culinary school and I've made risotto pretty much every which-way since. I love how simple but elegant risotto is as a dish!

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 on your risotto and you'll want to save the entire dish for yourself! You can even make extra to use leftovers to stuff eggplant rollatini.

Ingredients & Substitutions

  • Arborio Rice
  • Olive Oil
  • Shallots
  • Garlic
  • Dry White Wine
  • Chicken Stock
  • Goat Cheese
  • Basil
  • Meyer Lemon - a regular lemon works too
  • Salt & Pepper

How to Make Risotto

In a large skillet, heat the olive oil over medium high heat. Add the shallot and saute until soft. Add the rice and garlic and saute for about 1 minute more, making sure to stir it around in the olive oil so that each granule is coated.

Next add the white wine and stir. Wait until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure not to add more to the risotto until the previous addition has been absorbed.

Once the rice is just tender, add the goat cheese and lemon juice and combine. Remove from heat and season the risotto with salt and pepper to taste and sprinkle with the basil to serve.

Tips & Tricks

  1. It all starts with Arborio rice! I like to toast my rice in some olive oil with the shallots for optimum flavor.
  2. Wine is an important part of making risotto as it gives you tons of flavor but the actual alcohol cooks off. So if you're making this dish for kids, not to worry! And if you want to skip the wine, you can go straight into the chicken stock. Just add about ½ cup more than what my recipe calls for.
  3. Time is the thing everyone panics about when making risotto - but really it's only 25ish minutes and an occasional stir. You can easily multi-task. You'll just want to add stock every few minutes and cook the rice over medium-low heat so it slowly absorbs the liquid.
  4. The final step to making risotto is adding in some extra flavor. In this specific recipe that comes in the form of goat cheese, lemon and basil! A match made in heaven.
an overhead shot of a shallow grey bowl of goat cheese risotto sitting on a grey concrete tabletop. the risotto is garnished with freshly cracked black pepper salt and basil leaves. a silver spoon rests on the edge of the bowl

FAQs

Is risotto a pasta or rice?

Although risotto share similarities with pasta it is made from a starchy rice.

What is the main ingredient of risotto?

Arborio rice is the main ingredient of risotto which traditionally is cooked with broth and wine.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Simple Goat Cheese Risotto from www.whatsgabycooking.com (@whatsgabycookin)

Goat Cheese Risotto

Author: Gaby Dalkin
5 from 1 vote
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!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 2 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 2 shallots finely diced
  • 4 cloves garlic roughly chopped
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 2 ½ cups chicken stock
  • ½ cup goat cheese
  • fresh basil
  • 1 meyer lemon juiced (regular lemon works too!)
  • Kosher salt and freshly cracked black pepper to taste

Instructions
 

  • In a large skillet, heat the olive oil over medium high heat. Add the shallot and saute until soft. Add the rice and garlic and saute for about 1 minute more, making sure to stir it around in the olive oil so that each granule is coated.
  • Next add the white wine and stir. Wait until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure not to add more until the previous addition has been absorbed.
  • 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 basil to serve.

Notes

Toasting the rice first really increases the flavor so don't skip it!

Nutrition Information

Calories: 816kcal | Carbohydrates: 98g | Protein: 26g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 35mg | Sodium: 685mg | Potassium: 557mg | Fiber: 4g | Sugar: 8g | Vitamin A: 597IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 7mg
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26 Comments

  1. OMG MADE SOME FOR MY HUSBAND BECAUSE WE JUST HAPPENED TO HAVE GOAT CHEESE. I MIXED IN A HANDFUL OF CHOPPED BABY SPINACH ND PORTABELLA. MUSHROOMS. WOW WAS IT GOOD. ALONGSIDE BAKED CHICKEN. MMMMMMMMM GOOD.

  2. 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.

    1. WOW I DIDN'T MENTION IN MY COMMENT THAT I ALSO USED BEER. IF WAS DELICIOUS NONE THE LESS.

  3. 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!)

  4. 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!

  5. Fresh goat cheese from the farmer's market.... nothing better! Your creamy risotto is the perfect vehicle for this chèvre.

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