Goat Cheese Risotto

Hope everyone had a great holiday! I figured as we enter the new year, it’s time for me to introduce two of my favorite dishes this week. This may seem out of left field, but if there is one recipe I’m most proud of, it’s goat cheese risotto.

I know, I know, is risotto something to really be proud of? Well for me it was the first recipe I ever made where I didn’t follow a recipe exactly. While I had made risotto a few times, I had yet to find a recipe I truly enjoyed. The main ones I had, used parmesan and lemon. Although good, I just felt like something was missing so I decided to introduce my favorite cheese into the mix – goat cheese!

It just so happened the first time I made this was with chicken piccata which is the other recipe I’ll be sharing later this week. And after the first bite of the lemony chicken with the goat cheese risotto, I was hooked. I was also secretly very proud of myself for making something on my own! Ever since then, I don’t make my chicken piccata without goat cheese risotto. Now don’t get me wrong, this risotto is perfect fine on its own and I’ve had it plenty of times with chicken piccata as well.

Oh and since making this discovery of goat cheese in risotto, I almost always add it in other risotto recipes I make, just not as much. Hope you give this one a try! Enjoy!

Goat Cheese Risotto
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

This is the risotto for goat cheese lovers!

Servings: 6
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 large shallot, diced
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 3 cups low-sodium chicken stock
  • 8 ounces goat cheese
  • 1 cup grated Parmesan cheese
  • Kosher salt to taste
  1. In a medium saucepan, bring chicken stock to boil and then simmer and keep warm.

  2. In a medium, heavy saucepan, melt 2 tbsp butter and 2 tbsp olive oil over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add garlic and cook for 30 seconds. Add the rice and stir to coat with the butter and oil. Add the 1/2 cup chicken stock and simmer until the stock has almost completely evaporated, about 3 minutes. Continue cooking the rice, adding the stock 1/2 cup at a time, stirring constantly and allowing each addition of the stock to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. 

  3. Once rice is cooked, remove from heat. Stir in goat cheese and Parmesan cheese and mixed. Taste and add salt if needed. Sprinkle with some graded Parmesan cheese and enjoy!

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