Simple Goat Cheese Risotto

This creamy Goat Cheese Risotto is so delicious, tangy, and easy! It's a perfect weeknight dinner or side dish, and it comes together so easily!

One of the first "real dishes," (aka not ramen or butter noodles) that I learned how to cook was a classic risotto! I was so interested in how it became so creamy and luscious without much or any cream.

I found risotto to be such a simple and affordable dish, I make it all the time now! The hardest part is that you have to keep stirring, but otherwise it is so easy! I love to make any kind of risotto, especially a mushroom risotto, but this goat cheese risotto was soooo fun and flavorful.

Table of Contents:

• 🍚 Recipe Origins
• 🎥 Watch the video of this recipe
• 🍲 Why you'll love this Goat Cheese Risotto
• 🥘 What you need for this recipe
• 📋 How to make Goat Cheese Risotto
• 💭 Expert Tips & Tricks
• Recipe FAQs
• Related Recipes
• 📖 Recipe

🍚 Recipe Origins

There are, apparently, many conflicting takes on the origins of risotto, but it naturally starts with the introduction of rice to Italy. Rice was brought to places like Italy and Spain by the Arabs in the Middle Ages.

In Milan, which was originally part of Spain, rice was very popular as was "slow-cooking." Combining slow-cooked rice with spices like saffron eventually resulted in a dish similar to modern-day risotto.

Risotto is known as an Italian dish and is popular all over Italy and at Italian restaurants in other countries, but it is more popular in northern Italy.

🎥 Watch the video of this recipe

🍲 Why you'll love this Goat Cheese Risotto

• It's only a few ingredients! Just risotto rice, broth, butter, and goat cheese!
• Make it all in one pot. Aside from the pot for heating the broth, the whole dish comes together in one!
• It's a great base or side. Add some protein to this or serve is aside a salad or main course!

🥘 What you need for this recipe

Ingredients and Substitutions

• Arborio Rice - Arborio rice, often coined "risotto rice" is what you need for this recipe. I do not recommend substituting this.
• Broth - I used vegetable broth, but chicken broth is fine too. Try to use a light-colored broth, since this dish comes out very white.
• White Wine - A cheap, dry white wine is good for this. Cooking wine is also fine to use!
• Goat Cheese - I used a marinated goat cheese, which is slightly firmer and has a touch more flavor, but any plain or herbed goat cheese is fine here!
• Onion - White or yellow onion, a shallot can work too.
• Olive Oil - Good quality is best, I don't recommend substituting this.
• Butter - Optional, I like to sweat the onion in a bit of butter with the oil. Additionally, tossing some in at the end can aid in texture.

Tools and Equipment

• Small pot - For heating the broth.
• Large pan or pot - For cooking the risotto. Nonstick is best.
• Knife
• Wooden spoon or rubber spatula

📋 How to make Goat Cheese Risotto

Step 1: Prepare the Ingredients

Begin by measuring out the necessary amounts of rice and broth and other ingredients.

Finely dice ½ an onion.

In a small pot, begin to bring broth to a gentle simmer.

Step 2: Make the Risotto

In a large nonstick pan or pot, heat olive oil and butter to medium.

Add the diced onion and sweat until translucent.

Next, add the dry arborio rice (do not rinse it) and stir to combine.

Toast the rice with the onions for about 1 minute, then de-glaze the pan by adding the wine and using your wooden spoon to gently scrape the bottom of the pan.

Continue stirring and cooking until the wine is almost entirely evaporated.

Use a ladle or measuring cup to add about ¼ - ⅓ cup of hot broth into the risotto, then continue to stir on medium-low heat until almost entirely absorbed.

Continue this process until you have used all of the broth and/or until the rice is cooked all the way through.

Step 3: Finishing Touches

Once the risotto is cooked all the way through, season with salt and pepper.

Add the goat cheese while the pan is still warm and stir to combine.

The cheese may thicken the risotto, so you may want to add a bit more broth to loosen it up.

Serve hot and garnish with more pepper and/or fresh herbs.

💭 Expert Tips & Tricks

• I used a marinated goat cheese, which is slightly firmer and has a touch more flavor, but any plain or herbed goat cheese is fine here!
• I suggest using a light colored broth, either a light vegetable (or dilute if too dark) or chicken broth.
• Be sure to continue stirring during the entire cooking process as it releases the starches in the rice and makes the end texture creamier.

Recipe FAQs

Related Recipes

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📖 Recipe