There is something truly magical about a creamy, comforting risotto that brings a smile to anyone’s face. The Basil, Leek & Goat Cheese Risotto Recipe combines the fresh, aromatic punch of basil with the gentle sweetness of leek and the tangy creaminess of goat cheese to create a dish that feels both elegant and homey. With every bite, you get a luscious texture and a symphony of flavors that feels just right for a cozy dinner or a special occasion. It’s a recipe that’s straightforward enough for a weeknight but decadent enough to impress guests, making it a true kitchen treasure you’ll want to keep coming back to.
Ingredients You’ll Need
This Basil, Leek & Goat Cheese Risotto Recipe relies on a handful of simple ingredients, each playing an essential role in building layers of flavor, texture, and vibrant color. From silky leeks to the fresh, bright touch of basil, every component is a star on its own but truly shines together.
- Olive oil: The foundation for gently cooking the leeks and garlic, creating a fragrant base.
- Leek: Provides a subtle sweetness and tender bite that elevates this risotto beyond the ordinary.
- Garlic: Adds a warm, aromatic depth that harmonizes beautifully with the basil and goat cheese.
- Arborio rice: The classic risotto rice that absorbs liquid and releases starch for a creamy texture.
- Dry white wine: Optional but highly recommended for a light acidity and complexity to the dish.
- Chicken or vegetable broth: Slowly added to cook the rice and infuse it with savory richness.
- Parmesan cheese: For nutty flavor and an extra layer of cheesiness.
- Goat cheese: Crumbled throughout for creamy tang and a luxurious finish.
- Fresh basil: Chopped and stirred in to bring bright herbal notes and a burst of green color.
- Salt and pepper: To season perfectly, enhancing all the other flavors.
- Butter: Optional, but melting it in at the end amps up the creaminess and shine.
How to Make Basil, Leek & Goat Cheese Risotto Recipe
Step 1: Sauté the Leek and Garlic
Start by warming your olive oil over medium heat in a wide, heavy-bottomed pan. Add the thinly sliced leek and cook gently until it’s soft, translucent, and sweet-smelling. This step is crucial because it softens the leek and draws out its natural sweetness. Toss in the minced garlic only after the leek is soft to prevent burning and cook for another minute until fragrant.
Step 2: Toast the Arborio Rice
Add the Arborio rice to the pan with the leek and garlic. Stir it constantly to coat each grain in the oil and sweat it until it’s slightly translucent around the edges, about 2 minutes. This toasting step helps the rice develop a wonderful nutty backbone and prepares it to absorb the liquids beautifully.
Step 3: Deglaze with White Wine
Pour in the dry white wine if using, stirring gently as the alcohol cooks off and the rice soaks up the bright, acidic notes. This adds a lift to the creamy risotto, balancing the richness of the cheese and butter later on.
Step 4: Gradually Add Warm Broth
Slowly add the warm broth one ladle at a time, stirring frequently so the rice releases its natural starches. Only add more broth when the previous addition has mostly been absorbed. This slow, patient process is what gives risotto its signature creamy texture and luscious mouthfeel. Expect this step to take about 18–20 minutes.
Step 5: Stir in Parmesan, Goat Cheese, and Basil
Once your rice is tender yet still has a bit of bite, stir in the grated Parmesan cheese and crumbled goat cheese, letting them melt luxuriously through the risotto. Add the chopped fresh basil last to preserve its bright flavor and vibrant color. Season with salt and pepper to taste, and finish off with a pat of butter if you want that extra indulgent smoothness.
How to Serve Basil, Leek & Goat Cheese Risotto Recipe
Garnishes
A sprinkle of extra Parmesan or a few fresh basil leaves on top adds an elegant flourish and a burst of fresh herbaceous aroma. You can also drizzle a bit of good-quality olive oil or even some toasted pine nuts for an added crunch and complexity.
Side Dishes
This risotto pairs beautifully with a simple green salad dressed with lemon vinaigrette, or perhaps some roasted vegetables for a colorful and satisfying meal. For a heartier finish, grilled chicken or seared scallops make for perfect companions without overpowering the delicate flavors of the risotto.
Creative Ways to Present
Serve your Basil, Leek & Goat Cheese Risotto Recipe in shallow bowls to showcase its creamy texture and vibrant colors. For dinner parties, consider plating with a swirl of basil oil or a fresh herb garnish for that wow factor. Alternatively, spoon it into small cups for elegant bite-sized appetizers.
Make Ahead and Storage
Storing Leftovers
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Because risotto thickens as it cools, it’s perfect to reheat with a splash of broth or water to bring back its creamy consistency.
Freezing
Risotto doesn’t freeze exceptionally well as the texture can become grainy after thawing. If you must freeze, wrap it tightly and consume within one month. Thaw slowly in the fridge and reheat gently with broth.
Reheating
Reheat leftover risotto slowly in a saucepan over low heat, stirring often. Add a little warm broth or water to coax the risotto back to its original creamy texture. Avoid microwaving without liquid as it tends to dry out the dish.
FAQs
Can I use another type of cheese instead of goat cheese?
Absolutely! While goat cheese adds a unique tangy creaminess, you can substitute it with cream cheese or ricotta for a milder flavor, or even blue cheese for a bolder twist. Just keep in mind that each cheese will give the risotto a different character.
Is the white wine necessary for this risotto?
White wine adds a lovely acidity and depth, but if you prefer not to use alcohol, you can simply skip it and add a bit more broth instead. The risotto will still be delicious and creamy.
Can this Basil, Leek & Goat Cheese Risotto Recipe be made vegan?
To make it vegan, use vegetable broth, skip the Parmesan and goat cheese in favor of vegan cheese alternatives, and substitute butter with olive oil or vegan margarine. Fresh basil and leeks will keep the dish flavorful and fresh.
How do I know when the risotto is done?
The rice should be tender with just a slight al dente bite in the center. It should be creamy and not dry or mushy. Taste frequently during the last few minutes to catch the perfect texture.
Can I prepare this risotto in advance for a dinner party?
Risotto is best served fresh, but you can prep the ingredients ahead of time. Cook the risotto shortly before serving and keep it warm, or reheat gently adding broth to rehydrate the rice if you need to serve it later.
Final Thoughts
If you’re craving a dish that feels both luxurious and comforting, this Basil, Leek & Goat Cheese Risotto Recipe is exactly what your kitchen needs. Its vibrant flavors and creamy texture make every spoonful a delight, perfect to share with friends, family, or just to treat yourself. Don’t hesitate to give this recipe a try—you might just find your new favorite risotto to add to your culinary rotation.
Print
Basil, Leek & Goat Cheese Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy, comforting Basil, Leek & Goat Cheese Risotto combining tender leeks, fresh basil, and tangy goat cheese, cooked to perfection with Arborio rice in a flavorful broth, finished with Parmesan cheese for extra richness.
Ingredients
Main Ingredients
- 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
- Heat the oil and cook leeks: In a large skillet or wide pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and sauté gently until they are soft and translucent, about 5 minutes.
- Add garlic and rice: Stir in the minced garlic and cook for 1 minute until fragrant. Add the Arborio rice and stir well to coat the grains with oil and soften slightly, about 1–2 minutes.
- Deglaze with wine: Pour in the 1/2 cup of dry white wine, if using, and cook while stirring until the liquid is mostly absorbed by the rice.
- Cook the risotto with broth: Begin adding the warmed broth 1/2 cup at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next batch. Continue this process until the rice is creamy and tender but still has a slight bite, about 18–20 minutes.
- Finish with cheeses and basil: Turn off the heat and stir in the grated Parmesan cheese, crumbled goat cheese, and chopped fresh basil. Optionally, stir in 1 tablespoon of butter for extra creaminess. Season with salt and pepper to taste.
- Serve immediately: Plate the risotto warm as a satisfying main or a side dish, garnished with additional basil or Parmesan if desired.
Notes
- Use warm broth throughout the cooking process to help the rice cook evenly and maintain temperature.
- Keep stirring often to prevent sticking and encourage creamy texture.
- For a vegan version, substitute cheese with nutritional yeast and use vegetable broth.
- Adjust the seasoning with salt and pepper at the end to avoid over-salting early in the cooking process.
- If you prefer more cheesy flavor, add extra Parmesan or goat cheese while finishing.
