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overlay of goat cheese risotto in blue bowl

Goat Cheese Risotto

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.
Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 310kcal
Author Ryan Beck


  • 2 tablespoon unsalted butter
  • 2 tablespoon 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 tablespoon butter and 2 tablespoon 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 ½ cup chicken stock and simmer until the stock has almost completely evaporated, about 3 minutes. Continue cooking the rice, adding the stock ½ 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!


Serving: 1serving | Calories: 310kcal | Carbohydrates: 17g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 590mg | Potassium: 36mg | Fiber: 0g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 0.8mg | Calcium: 220mg | Iron: 1.1mg