rich, creamy and oh so good risotto

goat ch risotto-hAre you a fan of risotto?  Have you made it before?  Were you successful?  Was it worth it (you know all the time and effort)?  Whether you are a pro or not this risotto is a must make, and you won’t believe just how easy it is, you just have to have a little time and some patience…you know those two things you have tons of.  😉  

My love of risotto has been a long time in the making.  I always order it if I find it on a menu, and I am always looking for fun new ways to make this favorite treat.  The beauty of it is that you can use it as the main dish or as a side…it all depends what you add to it or serve it with.  Be on the look out in the near future for some great main dish risotto’s but this recipe is all about being a side, and a great one at that.To start with I brown some onions and garlic and then the risotto goes in, letting it get nice & toasty before any liquid is added to it.  This step is crucial as it adds a bit of bite and nuttiness to the dish.  Another key step that I have found to be very necessary is to heat the stock to a simmer and then add it in one ladle full at a time, letting the rice completely absorb the stock after each addition.  Make sure you stir often, this helps it to become super creamy and rich as it cooks…trust me it makes for a perfect side.  

As for the goat cheese, I know some of you may not be too excited about my cheese option, but in my opinion it is a perfect choice for this already creamy dish.  It adds a great tang to the dish without being to much, plus when paired with the chives it makes it even better.  If goat cheese is not your favorite feel free to use just parmesan cheese or another cheese of your choice, just make sure to add it after you remove the risotto from the heat.

4 servings

Goat Cheese Risotto

Rich and creamy risotto that has just a hint of goat cheese in each bite.

5 minPrep Time

35 minCook Time

45 minTotal Time

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3 cups chicken stock
1 tsp extra virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 cup arborio rice
1 tsp salt
1 tsp pepper
3 oz goat cheese
1 tbsp chives, chopped
Optional Topping:
Grated parmesan cheese


In a small saucepan begin heating chicken stock over medium heat, allowing it to simmer
In a large saucepan heat olive oil over medium heat
Add in onion and cook until softened, about 5 minutes, stirring often
Stir in garlic and rice cooking for an additional 2-3 minutes, or until garlic is fragrant and rice is nicely coated
Stir in salt & pepper until well combined
Using a ladle, add in chicken stock one ladle at a time, stirring to combine rice and stock
Stir often until stock is almost completely absorbed and then add in another ladle of stock, repeating until stock is gone and risotto is tender and creamy
Remove from heat and stir in goat cheese until completely melted and well combined
Place in serving bowl and top with chopped chives and parmesan cheese (if using)


Each serving (about 1/2 cup) is 7 WW Smart Points: Nutritional Info Calories 199 Calories from Fat 57 Total Fat 6.3g Saturated Fat 3.7g Cholesterol 15mg Sodium 434mg Potassium 72mg Total Carbohydrates 28.1g Dietary Fiber 1.3g Sugars 1.5g Protein 7.1g Vitamin A 5% - Vitamin C 3% - Calcium 14% - Iron 5% Nutrition Grade B-

I served this with some grilled shrimp, but it would be great beside a steak or grilled chicken breast…really anything you pair it with would be great!

 Treat yourself a little with this amazing goat cheese risotto, you will be so glad you did!

Happy (half) Baked Life – MJ

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