Description
This creamy and flavorful Basil, Leek & Goat Cheese Risotto combines tender Arborio rice with fragrant leeks, fresh basil, and tangy goat cheese for a satisfying vegetarian main course perfect for any occasion.
Ingredients
Scale
Vegetables & Herbs
- 2 medium leeks (white and light green parts only, thinly sliced)
- 2 cloves garlic (minced)
- 1/4 cup chopped fresh basil
- Extra goat cheese and basil for garnish (optional)
Dairy
- 2 tablespoons unsalted butter
- 1/2 cup crumbled goat cheese
- 1/4 cup freshly grated Parmesan cheese
Liquids
- 1/2 cup dry white wine
- 4 cups low-sodium vegetable broth (kept warm)
- 1 tablespoon olive oil
Grains
- 1 cup Arborio rice
Seasoning
- Salt and pepper to taste
Instructions
- Prepare Leeks and Garlic: Heat olive oil and 1 tablespoon of butter in a large saucepan over medium heat. Add the sliced leeks and cook for 5 to 7 minutes until they soften and become fragrant. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Toast the Rice: Add the Arborio rice to the pan and stir continuously, ensuring each grain is coated with the oil and butter mixture. This toasting step enhances the rice’s flavor.
- Deglaze with Wine: Pour in the dry white wine and stir constantly until most of the wine has evaporated, infusing the rice with subtle acidity and depth.
- Cook the Risotto: Begin adding the warm vegetable broth one ladle at a time. Stir often and allow each addition of broth to be mostly absorbed before adding the next. Continue this slow cooking process for 18 to 20 minutes, until the rice is tender, creamy, and slightly al dente.
- Finish with Cheese and Basil: Stir in the crumbled goat cheese, grated Parmesan, and remaining tablespoon of butter until melted and creamy. Fold in the chopped fresh basil and season with salt and pepper to taste.
- Serve: Dish the risotto hot, garnished with extra goat cheese and basil if desired for a fresh presentation and enhanced flavor.
Notes
- Use only the white and light green parts of the leeks, avoiding the tough dark green tops to ensure tenderness.
- Serve the risotto immediately for the best texture, but leftovers can be gently reheated with a splash of broth or water to restore creaminess.
