Goat Cheese Risotto

Ingredients

• 57 g, dividedunsalted butter
• 1 large (about 150 g)red pepper, stalk and seeds removed and finely diced
• 1 large (about 60 g)shallot, peeled and finely diced
• 3–4 clovesgarlic, peeled and finely chopped
• 190 gArborio rice
• 125 mldry white wine
• 770 ml, warmed and dividedlow-sodium chicken stock
• to tastekosher salt and ground black pepper
• 113 ggoat’s cheese, crumbled
• to tastefresh lemon juice, chopped fresh flat-leaf parsley, chopped fresh basil and freshly grated Parmesan

Instructions

1. 1

   Preheat the oven

   Position a rack in the lower third of the oven and heat it to 200°C.

2. 2

   Sauté the vegetables

   Melt 28 g butter in a large saucepan or Dutch oven over medium to medium-low heat. Add the red pepper, ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, for 4 minutes, until nearly soft. Add the shallot and cook, stirring often, for 1–2 minutes, until the vegetables are soft. Stir in the garlic constantly for 30 seconds to 1 minute, until fragrant.

3. 3

   Toast the rice

   Add the rice with ¾ teaspoon salt and a heaped ¼ teaspoon pepper. Stir constantly for 1–2 minutes, until the grains are coated in butter and lightly toasted.

4. 4

   Add the wine

   Pour in the wine and cook, stirring occasionally, until it has been absorbed and the rice looks creamy.

5. 5

   Add the stock

   Pour in 650 ml of the warm stock and stir to combine. Raise the heat to medium-high and bring the mixture to a rapid simmer, stirring occasionally.

6. 6

   Bake the risotto

   Cover the pot and transfer it to the preheated oven. Bake for 10 minutes.

7. 7

   Stir and bake

   Remove the pot from the oven and uncover it. Stir the risotto well, cover again and return it to the oven for 10–15 minutes, until the rice is tender and nearly all the liquid has been absorbed.

8. 8

   Finish with cheese

   Set the pot on the hob over low heat and stir the risotto. Add the remaining 60 ml stock and 28 g butter, stirring until the butter melts. Turn off the heat, then stir in the goat’s cheese, half the herbs and 1 tablespoon lemon juice. Taste and adjust the seasoning, adding more stock if needed to loosen the consistency.

9. 9

   Serve the risotto

   Transfer the risotto to a serving bowl. Garnish with the remaining herbs, freshly cracked black pepper and, if using, a little lemon zest. Serve immediately.

What is goat’s cheese risotto?

Risotto is an Italian rice dish traditionally cooked with stock until its starches give the mixture a creamy texture. This version pairs the familiar method with goat’s cheese, sweet pepper and fresh herbs.

Oven-baking the rice after bringing it to a simmer makes this take on risotto less dependent on constant stirring. The cheese and butter are mixed in at the end for a rich, tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 856 calories, 26g protein, 94g carbs, 38g fat.

The rice supplies most of the carbohydrates, while butter and goat’s cheese contribute much of the fat; the cheese and chicken stock provide some protein. Pair a serving with a generous green salad or vegetables to add freshness and round out the plate.

Choosing the ingredients

Arborio rice: its short, starchy grains are well suited to risotto and help create a creamy consistency while retaining a tender centre.

Goat’s cheese: crumbling it into the hot rice off the heat helps it melt smoothly without overwhelming the dish. Use a soft, fresh style for the easiest mixing.

Stock and wine: warm stock is ready to incorporate without cooling the rice, while dry white wine brings acidity to balance the butter and cheese.

Build flavour before baking

Pepper and shallot: cook them until softened before adding the rice so their sweetness has time to develop. Keep the heat moderate to avoid browning them too quickly.

Garlic: add it after the other vegetables and stir until fragrant. Garlic can turn bitter if it catches on the base of the pot.

Toasted rice: stir the grains through the butter for 1–2 minutes before adding wine. This coats them evenly and gives the rice a lightly toasted flavour.

Use the oven timing as a guide

First bake: the initial 10 minutes lets the rice start absorbing the stock under a covered lid. Stir well when you take the pot out so the grains cook evenly.

Second bake: allow 10–15 minutes more, checking near the end. The rice should be tender but still have a slight bite, with very little free liquid remaining.

Get the consistency right

Final adjustment: after adding the cheese and butter, check whether the risotto flows gently when stirred. Mix in extra warm stock a little at a time if it seems too thick.

Serve promptly: risotto thickens as it stands, so take it to the table as soon as it is finished. Lemon juice and herbs add a fresh contrast to its rich texture.

What to serve with it

A crisp green salad or lightly dressed leaves make a fresh side for the creamy rice. Roasted or steamed green vegetables also work well alongside the sweet pepper.

For a fuller meal, serve the risotto with grilled chicken or fish. A modest sprinkle of Parmesan adds a savoury finish without replacing the goat’s cheese.

Recipe notes & tips

• Warm the stock before adding it so the rice keeps cooking steadily.
• Use a large, oven-safe pot with a close-fitting lid.
• Stir the rice thoroughly when you bring it out for the second bake.
• Taste a few grains near the end of baking to check for tenderness.
• Add extra stock gradually at the finish rather than all at once.
• Have the herbs and lemon ready so you can serve the risotto straight away.

Variations

• Use vegetable stock: swap it for the chicken stock to make a meat-free version.
• Try another herb: use extra parsley or basil according to what you have.
• Add spinach: stir in a handful of leaves at the end until just wilted.
• Include mushrooms: sauté sliced mushrooms with the pepper until softened.
• Make it more lemony: add a little extra lemon juice to taste at the finish.

Common mistakes to avoid

• Browning the garlic: it can taste bitter; add it after the pepper and shallot and stir constantly.
• Skipping the rice toast: the grains may cook less evenly; stir them in the butter for 1–2 minutes first.
• Using cold stock: it can slow the cooking; warm the stock before adding it.
• Baking without stirring between stages: some grains may cook unevenly; stir well after the first 10 minutes.
• Adding the cheese over high heat: it may not blend smoothly; turn off the heat before stirring it in.
• Letting the finished risotto stand: it thickens quickly; serve as soon as it is ready.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently on the hob or in the microwave with a splash of stock or water, stirring until hot throughout.

Frequently asked questions