Goat’s cheese and rosemary risotto

Goat’s cheese and rosemary risotto

From Pasta to Pancakes
Claire Peters

The flavour combinations in this are absolutely sensational. It’s very simple and delicious and really worth trying out. As goat’s cheese is not as cheap as, say, Cheddar, then maybe do it as a treat, but you could easily substitute Cheddar or even some blue cheese. Also, it’s amazing where rosemary grows. At uni I found it growing in the back garden, so have a scout around your garden or your mates’ gardens and you might find some growing near you.


Quantity Ingredient
250ml water
2 vegetable stock cubes
50g butter
2 garlic cloves, peeled and chopped finely
1/2 red onion, peeled and chopped finely
75g arborio rice
1 sprig rosemary, chopped finely
1/2 glass white wine, (optional)
50g goat’s cheese


  1. Boil the water in a pan then crumble in your stock cubes. Reduce the heat to low and keep the stock simmering while you make the risotto.
  2. In a saucepan, melt the butter over a low-medium heat.
  3. Reduce the heat to low and add the garlic and the onion.
  4. Cook for 5 minutes until the onion is soft.
  5. Increase the heat to medium-high and add the rice and the rosemary. Stir well so the rice soaks up the butter, onion and garlic. Next add the wine, if you’re using it.
  6. When the wine has been absorbed by the rice, add a ladleful of stock and a pinch of salt.
  7. Stir all the time to stop the rice sticking to the bottom of the pan. When each ladle of stock has been absorbed, add another. This process should take 15–20 minutes.
  8. Crumble in most of the cheese.
  9. Keep tasting your risotto until it becomes deliciously creamy but still has a bit of bite to it.
  10. Season, stir and serve topped with the remaining cheese.

Optional extras:

  • Some chopped bacon bits would be delicious. A handful of rocket or watercress on top of the cooked risotto when you’re ready to serve works well too. A drizzle of balsamic vinegar, if you have any, really brings out all the flavours – just add 1 teaspoon of this when you’re ready to serve.

Serving suggestions:

  • This risotto is delicious if you mix in some pesto as well. The risotto goes deliciously green and is known as a risotto verde.


  • Eat it all up, as this won’t keep.
student cooking
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