Description
This Basil Leek Goat Cheese Risotto is a creamy, flavorful Italian-inspired dish that’s perfect as a main course or side. Featuring tender leeks, fragrant fresh basil, and tangy goat cheese, it’s a comforting vegetarian recipe made with Arborio rice slowly cooked to perfection on the stovetop.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 leeks (white and light green parts only), thinly sliced and rinsed well
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warmed
- 2 ounces goat cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and black pepper to taste
- Extra basil and goat cheese for garnish (optional)
Instructions
- Prepare the Leeks: In a large saucepan, heat the olive oil and butter over medium heat. Add the sliced leeks and cook for 5–7 minutes until soft and translucent, stirring occasionally to prevent burning and ensure even cooking.
- Toast the Rice: Stir in the Arborio rice and cook for 1–2 minutes until the grains are lightly toasted, helping to enhance the nutty flavor and slightly firm texture.
- Add Wine: Pour in the white wine and stir constantly until it is mostly absorbed by the rice, infusing the dish with a subtle acidity and aroma.
- Cook with Broth: Begin adding the warm vegetable broth, 1/2 cup at a time. Stir constantly and allow each addition to be mostly absorbed before adding the next. Continue this process for about 20–25 minutes until the rice is tender but still slightly firm in the center, creating the signature creamy texture of risotto.
- Finish Risotto: Once the rice is cooked to your liking, stir in the crumbled goat cheese, grated Parmesan, and chopped basil. Season with salt and freshly ground black pepper to taste, then remove from heat.
- Rest and Serve: Let the risotto sit for 2 minutes off the heat to meld the flavors. Garnish with extra goat cheese crumbles and fresh basil if desired, then serve warm.
Notes
- Use a ladle to add broth gradually, stirring frequently to achieve the creamy risotto texture.
- For an extra rich flavor, stir in a splash of cream or an additional pat of butter at the end.
- Be sure to clean leeks thoroughly to remove any dirt trapped between their layers.
- You can substitute vegetable broth with chicken broth if preferred, but keep it warm to ensure consistent cooking.
- Serve immediately for the best texture, as risotto thickens if left to sit too long.
