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
Scale
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.
