Goat Cheese Risotto

Perfectly creamy, slightly tangy, and irresistibly rich—this Goat Cheese Risotto is what cozy comfort food dreams are made of. Featuring lusciously tender arborio rice swirled with creamy chèvre, sweet red bell peppers, pungent garlic, and fresh herbs, this reimagined risotto is equal parts elegant and absolutely alluring. Best of all, you'll need just one pot and simple ingredients to get this restaurant-worthy risotto recipe on your table.

📝 Ingredients

• 4 TBS Unsalted Butter (- DIVIDED)
• 1 large Red Bell Pepper (– stemmed, seeded, and small dice (about 1 heaping cup))
• 1 large Shallot (a– peeled and finely diced (bout slightly heaping 1/2 cup))
• 3-4 cloves Garlic (– peeled and finely chopped)
• 1 Cup Arborio Rice
• 1/2 Cup Dry White Wine
• 3 1/4 Cups Low-Sodium Chicken Stock (– WARMED and DIVIDED)
• To taste Kosher Salt and Ground Black Pepper
• 4 ounces Goat cheese (– crumbled)
• To taste Fresh Lemon Juice, Chopped Fresh Italian Parsley and Chopped Fresh Basil, Freshly Grated Parmesan Cheese

👨‍🍳 Instructions

1. 1Preheat Oven: Arrange the oven rack to the lower third position and then close the door and preheat the oven to 400-degrees Fahrenheit.
2. 2Sauté Veggies and Aromatics: To a large saucepan or Dutch oven over medium to medium-low heat, add 2 tablespoons of butter. Once melted, add the bell peppers and season with ¾ teaspoon salt and ¼ teaspoon pepper. Sauté, stirring occasionally, for 4 minutes, or until almost softened. Add the shallots and sauté, stirring frequently, for 1-2 minutes, or until all the veggies are softened. Add the garlic and sauté, stirring constantly, until fragrant, about 30 seconds to 1 minute.
3. 3Add Rice and Toast: Add the Rice and Toast: Add the rice and season with ¾ teaspoon salt and heaping ¼ teaspoon pepper. Sauté, stirring constantly, until the rice is coated in the butter and slightly toasted, about 1 to 2 minutes.
4. 4Add the Wine: Pour the wine into the pot and cook, stirring occasionally, and cook until all the wine is absorbed, and the rice looks creamy.
5. 5Add the Warm Stock: Pour 2 ¾ cups of warm stock into the pot and stir to combine. Increase the heat under the pot to medium-high and let the contents come to a rapid simmer, stirring occasionally.
6. 6Cover Risotto and Bake: Cover the pot and transfer the risotto to the preheated oven. Let the risotto bake for 10 minutes.
7. 7Stir, Return to Oven: Remove the risotto from the oven and uncover the pot. Give the risotto a good stir and then recover the pot. Return the risotto to the oven and continue to bake for 10-15 minutes, or until the rice is tender and the liquid is almost completely absorbed.
8. 8Add Remaining Stock, Goat Cheese, and Herbs: Transfer the pot of risotto to the stovetop and turn the burner to low heat. Give the risotto a good stir and then add in the ¼ cup of the remaining stock and the remaining 2 tablespoons of butter. Stir the risotto until the butter melts. Then turn the heat off and add the goat cheese, half the fresh herbs, and 1 tablespoons of fresh lemon juice. Stir well to combine and then give the risotto a taste and adjust with seasonings to suit your tastebuds and adjust the consistency with more stock, if needed.
9. 9Serve Goat Cheese Risotto: Transfer the goat cheese risotto to a large serving bowl and garnish with the remaining fresh herbs, a little lemon zest if using, and fresh cracked black pepper. Enjoy immediately!