This simple goat cheese risotto is loaded with, you guessed it, goat cheese and Parmesan cheese and is the perfect side dish for a variety of meals.
Hope everyone had a great holiday! I figured as we enter the new year, it’s time for me to reintroduce two of my favorite dishes that I’ve update with new pictures. This may seem out of left field, but if there is one recipe I’m most proud of, it is goat cheese risotto. It really is the best risotto recipe out there.
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. And after the first bite of the lemony chicken with the 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 easy risotto recipes I make, just not as much. Hope you give this risotto a try!
What Ingredients are in this Goat Cheese Risotto Recipe?
- Unsalted butter
- Olive oil
- Produce – shallot, garlic
- Arborio rice
- Chicken stock
- Goat cheese
- Parmesan cheese
How to Make Risotto
- Use hot stock
- Stir often, but don’t stir so much your arm gets tire
- Slowly add stock and wait until stock is absorbed before adding more
- Cook until al dente, not mushy
- Keep at a medium simmer throughout cooking
- Wait until rice is finished to add cheese
Other Risotto Recipes
Goat Cheese Risotto
- 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
- In a medium saucepan, bring chicken stock to boil and then simmer and keep warm.
- 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.
- 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 grated Parmesan cheese and enjoy!