Print

Basil, Leek & Goat Cheese Risotto

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy, indulgent risotto brings together the delicate sweetness of leeks, the freshness of basil, and the tangy richness of goat cheese. Perfect for a comforting dinner or a special occasion, it’s a dish that will impress and satisfy. Each bite is a perfect balance of creamy textures and bright, fresh flavors—ideal for a cozy night in or to serve guests at a dinner party.

Ingredients

Scale

For the Risotto:

  • 1 cup Arborio rice
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 medium leeks, white and light green parts, thinly sliced
  • 2 garlic cloves, minced
  • 4 cups vegetable or chicken stock, warmed
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup crumbled goat cheese
  • 1/4 cup fresh basil leaves, finely chopped
  • Salt and freshly ground black pepper, to taste

Optional Garnish:

  • Additional crumbled goat cheese
  • Fresh basil leaves
  • Lemon zest

Instructions

  • Prepare the Ingredients:
    Warm the vegetable or chicken stock in a saucepan and keep it on low heat. Clean and slice the leeks, ensuring no grit remains.
  • Cook the Aromatics:
    Heat the olive oil and butter in a large skillet or saucepan over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened but not browned. Stir in the minced garlic and cook for another minute until fragrant.
  • Toast the Rice:
    Add the Arborio rice to the pan, stirring to coat it in the oil and butter mixture. Toast the rice for 1-2 minutes until it becomes slightly translucent around the edges.
  • Begin Adding Stock:
    Pour in the white wine, stirring constantly until it is mostly absorbed. Add a ladleful of warm stock to the rice, stirring frequently until the liquid is absorbed. Continue adding stock, one ladleful at a time, allowing each addition to be absorbed before adding the next. This process takes about 20-25 minutes.
  • Finish the Risotto:
    When the rice is creamy and tender (but still slightly al dente), stir in the Parmesan cheese, goat cheese, and fresh basil. Season with salt and freshly ground black pepper to taste.
  • Serve:
    Plate the risotto immediately and garnish with additional crumbled goat cheese, fresh basil leaves, or a sprinkle of lemon zest for a bright finish. Serve warm and enjoy!

Notes

  • Stock Tip: Keep your stock warm on low heat to ensure a smooth, consistent texture as you gradually add it to the rice.
  • Cheese Variations: If you don’t have goat cheese, you can substitute with cream cheese for a milder flavor.
  • Make It Ahead: Risotto is best served fresh, but if you need to make it ahead, store it in the fridge for up to 2 days and reheat gently with a little extra stock to restore the creamy texture.

Nutrition

Find it online: https://deliceflash.com/basil-leek-goat-cheese-risotto/