Risotto with Soignon goat's cheese cream

Ingredients

• 50 gArborio rice
• As neededolive oil
• 1 clovegarlic
• ½white onion
• 1 tbspSoignon goat’s cheese cream
• 20 gpine nuts
• 2figs
• 1 tsphoney
• To tastefresh thyme
• To tastesalt and pepper

Instructions

1. 1

   Chop the aromatics

   Finely slice the garlic clove and onion.

2. 2

   Soften the onion

   Warm a little olive oil in a saucepan. Once hot, add the garlic and onion and cook for a few minutes, until translucent.

3. 3

   Toast the rice

   Add the rice and stir-fry it for 1 to 2 minutes.

4. 4

   Cook the risotto

   Add enough water to cover the rice (or use vegetable stock), then season with salt and pepper. Cook for about 20 minutes, or according to the packet instructions, stirring regularly and adding more water if needed.

5. 5

   Caramelise the figs

   Meanwhile, warm a little olive oil in a frying pan. Halve the figs, add them to the pan with the honey and a little thyme, and cook for a few minutes on each side until golden. Set aside.

6. 6

   Toast the pine nuts

   Using the same pan, toast the pine nuts dry for a few minutes, until golden.

7. 7

   Stir in the cheese

   When the risotto is cooked, add the goat’s cheese cream to the saucepan and stir well over a low heat to keep it warm.

8. 8

   Serve the risotto

   Spoon the risotto into bowls and top with the figs, pepper, toasted pine nuts and thyme. Serve straight away.

What is goat’s cheese risotto?

Risotto is an Italian rice dish cooked gradually with liquid until the grains are tender and the mixture turns creamy. This version combines that comforting base with goat’s cheese cream, a French-style soft cheese ingredient, and sweet figs.

The contrast is what makes the bowl work: tangy, savoury rice meets honeyed fruit and crisp toasted pine nuts. The recipe keeps the method simple, using water or vegetable stock and a final spoonful of cheese for richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 11g protein, 70g carbs, 22g fat.

Most of the carbohydrates come from the Arborio rice, figs and honey. The pine nuts and olive oil provide much of the fat, while the rice, nuts and goat’s cheese cream contribute some protein. Balance the bowl with a side of green vegetables or salad.

Choosing the ingredients

Arborio rice: its starchy grains help create a creamy texture as they cook. Keep the rice quantity as given, and add liquid gradually enough to maintain a gently simmering mixture.

Goat’s cheese cream: stir it in at the end over low heat so it blends into the rice without boiling. If using vegetable stock instead of water, remember that it will also season the dish.

Figs and honey: use ripe but still firm figs so they hold their shape in the pan. A small amount of honey adds sweetness as the cut sides brown.

Getting the rice creamy

Aromatics first: cook the sliced onion and garlic until translucent rather than browned, then briefly toast the rice in the pan. This gives the grains a flavourful start without letting the garlic scorch.

Steady stirring: stir regularly during the roughly 20-minute cook and add more water if the pan becomes dry before the rice is tender. The finished grains should be cooked through while the risotto remains moist, not stiff.

Caramelising the figs

Cut-side down: place the halved figs in the warm oiled pan with honey and thyme, then turn them after a few minutes. Look for golden, lightly caramelised surfaces and fruit that still holds together.

Watch the heat: honey can darken quickly, so keep the pan at a moderate heat and adjust it if the figs are colouring before they soften. Set them aside while you toast the nuts.

Toasting the pine nuts

Dry pan: use the same frying pan after removing the figs, with no added oil. Shake or stir the nuts often so they colour evenly.

Stop at golden: pine nuts can go from toasted to burnt quickly. Take them out of the pan as soon as they are golden, then add them just before serving to keep their texture.

Serving and timing

The recipe takes about 30 minutes, with the rice cooking while the figs and pine nuts are prepared. Keep an eye on both pans so the rice stays moist and the toppings do not overcook.

Serve the risotto as soon as the cheese is stirred through, topped with the warm figs, pepper, thyme and toasted pine nuts. A simple green salad or steamed vegetables make a fresh accompaniment.

Recipe notes & tips

• Slice the garlic and onion evenly so they soften at a similar pace.
• Stir the rice regularly and add water when the pan starts to look dry.
• Use vegetable stock instead of water if you want a more savoury base.
• Toast the pine nuts in a dry pan and keep them moving to prevent scorching.
• Add the goat’s cheese cream over low heat to keep the risotto warm without boiling it.

Variations

• Use vegetable stock: replace the water with stock for a more savoury risotto.
• Swap the figs: use halved ripe pears and cook them in the same way.
• Add extra thyme: scatter a little more fresh thyme over the finished bowl.
• Add greens: serve with steamed spinach or green beans for a vegetable side.
• Change the nuts: use toasted chopped walnuts instead of pine nuts.

Common mistakes to avoid

• Browning the garlic: it can turn bitter; cook it with the onion only until they are translucent.
• Letting the rice dry out: add more water as needed while it cooks and stir regularly.
• Boiling after adding cheese: keep the heat low so the goat’s cheese cream blends smoothly.
• Overcooking the figs: remove them once golden and still holding their shape.
• Burning the pine nuts: toast them over moderate heat and take them out as soon as they are golden.

How to store

Refrigerate leftovers in a sealed container and use within 2 days. Reheat gently in a saucepan with a splash of water, stirring until hot; the rice may be less creamy after chilling.

Frequently asked questions