Let me introduce you to the Basil, Leek & Goat Cheese Risotto—a dish that’s destined to become your weeknight go-to or dinner party showstopper. Creamy, deeply flavorful, and fragranced with fresh basil, this risotto stars the subtle sweetness of leeks and the tangy richness of goat cheese. Every forkful sings with springtime freshness and comforting creaminess, making it a truly memorable meal that’s both simple and sophisticated. If you’ve ever been hesitant about making risotto at home, this recipe is here to change your mind for good!
Ingredients You’ll Need
With just a handful of fresh, high-quality ingredients, you’ll coax out layers of flavor and texture that are much greater than the sum of their parts. Each ingredient here plays a crucial role—don’t skip a thing if you want your Basil, Leek & Goat Cheese Risotto to really shine.
- Olive oil: Offers a fruity foundation and helps soften the leeks without burning them.
- Unsalted butter: Adds luxurious creaminess and rounds out the risotto’s flavor.
- Leeks: Sweet, delicate, and aromatic, these transform the base of your risotto into something irresistible.
- Garlic: Just a touch for a mellow punch and savory depth.
- Arborio rice: The classic short-grain risotto rice; its high starch content is essential for that creamy risotto texture.
- Dry white wine: Brings acidity to cut through the richness and deepens the dish’s layers of flavor.
- Vegetable broth, warmed: Infuses the rice with gentle, savory flavor as it cooks; warming it helps maintain the creamy consistency.
- Salt: Essential for brightening and balancing all the flavors.
- Black pepper: Adds a gentle heat and complexity to each bite.
- Goat cheese, crumbled: The tangy, creamy highlight that makes this risotto downright dreamy.
- Parmesan cheese, freshly grated: Nutty and salty, it enhances the risotto’s creaminess and depth.
- Fresh basil leaves, chopped: Infuses the finished dish with herbal brightness and a pop of color.
- Lemon zest (optional): Grate a little on top for a zippy finish and extra aroma.
How to Make Basil, Leek & Goat Cheese Risotto
Step 1: Sauté the Leeks and Garlic
Start by heating the olive oil and one tablespoon of butter in a large saucepan over medium heat. Once melted and shimmering, add the thinly sliced leeks. Sauté for about five minutes, stirring often, until the leeks are soft and translucent. Add in the minced garlic, letting its aroma bloom for just a minute. Your kitchen will already smell amazing—this step creates a delicate, savory base for your Basil, Leek & Goat Cheese Risotto.
Step 2: Toast the Arborio Rice
Toasting the Arborio rice is a small step that packs a big punch. Stir the rice into the pan, making sure every grain gets coated in the buttery leek mixture. Let it cook for one to two minutes; you’ll notice the edges of the rice turning slightly translucent. This crucial moment helps the rice better absorb all the gorgeous flavors to come.
Step 3: Add the Wine
Pour in the dry white wine, stirring constantly until fully absorbed. This quick burst of acidity adds a glossy sheen and elevates the risotto’s flavor profile, setting the stage for the creamy comfort that follows.
Step 4: Slowly Add the Broth
With your broth warmed and ready nearby, start ladling it into the rice one scoop at a time. Stir gently and patiently, letting each addition get absorbed before adding the next. This is where the magic happens: over 20–25 minutes, you’ll see your Basil, Leek & Goat Cheese Risotto transform from soupy to beautifully creamy, with tender yet toothsome grains.
Step 5: Stir in the Cheese and Basil
Once the rice is tender and the risotto looks glossy and thick, turn off the heat. Stir in the remaining butter, goat cheese, Parmesan, salt, and pepper. The cheeses will melt into a luxurious sauce. Gently fold in the chopped fresh basil, reserving a little for garnishing later. This final touch fills your kitchen with the unmistakable aroma of fresh herbs.
Step 6: Rest and Serve
Let your risotto sit for two minutes off the heat. This lets everything come together perfectly. Spoon it into bowls and, if you’d like, sprinkle a bit of lemon zest for a pop of freshness—the perfect finishing touch for your Basil, Leek & Goat Cheese Risotto.
How to Serve Basil, Leek & Goat Cheese Risotto
Garnishes
A generous scattering of extra chopped basil and a little lemon zest turns your risotto into a restaurant-worthy centerpiece. A few crumbles of goat cheese or a dusting of extra Parmesan add visual appeal and extra indulgence. If you’re feeling creative, a drizzle of good olive oil gives a beautiful, glossy finish.
Side Dishes
This risotto is rich and satisfying, so it pairs wonderfully with sides that are light and crisp. A simple arugula salad with a lemony vinaigrette balances the creaminess. Roasted asparagus or sautéed peas echo the spring flavors in the dish. For a more substantial spread, offer a crusty baguette to mop up every bit of sauce.
Creative Ways to Present
Spoon the Basil, Leek & Goat Cheese Risotto into individual shallow bowls and top with artful basil ribbons and a spiral of lemon zest. For a dinner party, serve it in a large platter with a crown of arugula and edible flowers—your guests won’t be able to resist. You could also spoon the risotto into roasted bell pepper halves for a colorful and surprising presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Basil, Leek & Goat Cheese Risotto, cool it quickly and store in an airtight container in the refrigerator for up to three days. The flavors deepen even more overnight, making leftovers especially delicious.
Freezing
While risotto is always best fresh, you can freeze portions for up to one month if needed. Let the risotto cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, add a splash of vegetable broth or water to the risotto in a saucepan over low heat. Gently stir until hot and creamy, adding more liquid as needed. A quick finish with a spoonful of goat cheese and fresh basil can help restore that just-made magic.
FAQs
What makes Basil, Leek & Goat Cheese Risotto so creamy?
The creaminess comes from the starch in Arborio rice mixed with the melted goat cheese, butter, and Parmesan. Constant stirring and gradual addition of broth pull out even more of that creamy texture you love!
Can I use other greens or herbs instead of basil?
Absolutely! Try using baby spinach or arugula for a different twist, or swap in fresh tarragon or chives for a new herbal note—though basil really highlights the risotto’s freshness.
Is there a non-alcoholic substitute for white wine?
Yes, you can use an equal amount of vegetable broth with a generous squeeze of fresh lemon juice. This delivers the same acidity and bright flavor that wine provides.
What kind of goat cheese is best for this risotto?
Soft, fresh goat cheese works beautifully—it melts smoothly and offers the tangy brightness that defines the Basil, Leek & Goat Cheese Risotto. Look for local or artisanal varieties if possible.
Can I add vegetables or proteins?
Definitely! Stir in sautéed mushrooms, peas, or blanched asparagus tips for extra texture and nutrition. For protein, grilled shrimp or roasted chicken breast would be delicious additions if you’re not keeping things vegetarian.
Final Thoughts
If you want a dish that feels special any night of the week, Basil, Leek & Goat Cheese Risotto is the answer. Creamy, comforting, and bursting with freshness, it’s a surefire way to win over friends, family, or just treat yourself. Give it a try and let these simple ingredients steal the show at your next meal!
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Basil, Leek & Goat Cheese Risotto Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy goodness of Basil, Leek & Goat Cheese Risotto, a flavorful Italian-inspired dish that combines the earthy sweetness of leeks with the tangy richness of goat cheese, all enveloped in Arborio rice for a comforting meal.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 leeks, white and light green parts only, thinly sliced
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warmed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 4 ounces goat cheese, crumbled
- 1/4 cup freshly grated Parmesan cheese
- 1/3 cup fresh basil leaves, chopped
- lemon zest (optional, for garnish)
Instructions
- Heat the olive oil and 1 tablespoon of the butter: in a large saucepan over medium heat. Add the sliced leeks and cook until soft and translucent, about 5 minutes.
- Stir in the garlic: and cook for 1 more minute.
- Add the Arborio rice: and cook, stirring constantly, for 1–2 minutes until lightly toasted.
- Pour in the white wine: and stir until fully absorbed.
- Begin adding the warm vegetable broth: one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next.
- Continue this process for 20–25 minutes: or until the rice is tender and creamy.
- Stir in the remaining tablespoon of butter, goat cheese, Parmesan cheese, salt, and pepper.
- Mix in the chopped basil: and remove from heat. Let sit for 2 minutes before serving. Garnish with lemon zest if desired.
Notes
- For best results, keep the broth warm throughout the cooking process to maintain an even temperature.
- Add sautéed mushrooms, peas, or asparagus for variation.
- Use a splash of lemon juice for brightness if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
