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Goat Cheese Risotto

Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Author: Gaby Dalkin


  • 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


  • 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.
  • 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.
  • 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.