Description
This Basil, Leek & Goat Cheese Risotto is a rich and creamy dish with fresh, vibrant flavors. The earthy sweetness of leeks combines perfectly with aromatic basil and tangy goat cheese, making this risotto a comforting yet sophisticated meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 leek, cleaned and sliced thinly (white and light green parts)
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice (risotto rice)
- 1/2 cup dry white wine (optional)
- 4 cups chicken or vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- 4 oz goat cheese, crumbled
- 1/2 cup fresh basil, chopped
- Salt and pepper, to taste
- 1 tbsp butter (optional, for extra creaminess)
Instructions
- Prepare the Broth:
In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm while you cook the risotto. - Sauté the Leeks and Garlic:
In a large skillet or saucepan, heat olive oil over medium heat. Add the sliced leek and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. - Toast the Rice:
Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors of the leeks and garlic. - Deglaze with Wine (Optional):
If using white wine, pour it in now, stirring constantly until the wine has mostly absorbed into the rice. - Add the Broth:
Begin adding the warm broth, 1/2 cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next 1/2 cup of broth. Continue this process for 18-20 minutes, until the rice is cooked through but still al dente and the risotto has a creamy consistency. - Finish the Risotto:
Once the rice is cooked and the risotto is creamy, stir in the Parmesan cheese, crumbled goat cheese, and chopped fresh basil. If you’d like extra creaminess, add a tablespoon of butter. Season with salt and pepper to taste. - Serve:
Spoon the risotto into bowls and garnish with additional fresh basil or a little more crumbled goat cheese, if desired. Serve hot as a main or a side dish.
Notes
- For a richer flavor, you can use all vegetable or chicken broth, or add a little more goat cheese to the risotto.
- If you prefer a dairy-free version, you can omit the butter and Parmesan cheese and substitute the goat cheese with a non-dairy option.
- This risotto can be served as a main dish for vegetarians or as a side dish to a protein like grilled chicken or fish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg