Name: Pesto & Goat’s Cheese Risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: Olive oil, for frying; 200 g risotto rice; 700 ml chicken stock or vegetable stock; 1 tub fresh pesto; 100 g soft goat’s cheese

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Why You’ll Love This Recipe

This risotto is wonderfully creamy and packed with flavor, combining the rich, herby taste of pesto with the tangy smoothness of goat’s cheese. It’s a fuss-free and elegant dish that feels indulgent yet stays simple—ideal for midweek meals or a cozy dinner for two.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil, for frying
200 g risotto rice
700 ml chicken stock or vegetable stock
1 tub fresh pesto
100 g soft goat’s cheese

Directions

Heat a glug of olive oil in a large saucepan over medium heat. Add the risotto rice and fry for about 1 minute to toast slightly.
Pour in half of the stock and cook, stirring constantly, until it’s fully absorbed by the rice.
Continue adding the remaining stock, a ladle at a time, stirring continuously and allowing each addition to absorb before adding the next. Cook for 20–25 minutes, or until the rice is al dente and creamy.
Stir in the pesto and half of the goat’s cheese.
Divide between serving plates and top with the remaining goat’s cheese before serving.

Servings And Timing

Servings: Serves 2
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

Use vegetable stock for a vegetarian version.
Stir in peas, spinach, or roasted vegetables for added texture and nutrition.
Add a squeeze of lemon juice or sprinkle of lemon zest for brightness.
Top with toasted pine nuts or chopped walnuts for crunch.
Swap goat’s cheese with feta or cream cheese for a different flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove over low heat, adding a splash of stock or water to loosen.
Avoid freezing for best texture, as risotto tends to become mushy when thawed.

FAQs

Can I Use Arborio Rice?

Yes—Arborio rice is the most common choice for risotto and works perfectly in this recipe.

Is This Recipe Gluten-Free?

Yes, as long as the stock and pesto used are gluten-free.

What Kind Of Pesto Works Best?

A traditional basil pesto is ideal, but sun-dried tomato or rocket pesto can also be used for a twist.

Can I Use a Different Cheese?

Yes—feta, cream cheese, or even a mild blue cheese can substitute for goat’s cheese.

How Do I Know When The Risotto Is Done?

The rice should be tender but still have a slight bite, and the texture should be creamy, not dry or soupy.

Can I Make This Ahead Of Time?

Risotto is best served fresh, but it can be made ahead and gently reheated with a little added liquid.

What Can I Serve With It?

Pair it with a simple green salad, garlic bread, or roasted vegetables.

Is It Possible To Make This Dairy-Free?

Yes—use a dairy-free pesto and omit or replace the goat’s cheese with a vegan alternative.

How Can I Add Protein To This Dish?

Add cooked chicken, shrimp, or chickpeas to boost the protein content.

Can I Make A Larger Batch?

Yes—double the ingredients to serve 4. Use a large pot and keep the same stirring method.

Conclusion

Pesto & Goat’s Cheese Risotto is a creamy, comforting dish full of bold flavor and satisfying texture. Whether you’re cooking for a cozy night in or looking to impress with minimal effort, this one-pan meal delivers richness, ease, and elegance in every bite.