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Perfectly creamy, slightly tangy, and irresistibly rich—this Goat Cheese Risotto is what cozy comfort food dreams are made of. Featuring tender arborio rice swirled with creamy chèvre, sweet red bell peppers, pungent garlic, and fresh herbs, this reimagined risotto is equal parts elegant and absolutely alluring. Best of all, you’ll need just one pot and simple ingredients to get this restaurant-worthy recipe on your table. 

“Yummm! Risotto is one of my favourite meals to make! I love the combination of goats cheese and red pepper too. This recipe is so delicious Cheyanne, I can’t wait to make it again!”

– EMILY
Overhead photo of a bowl of risotto made with goat cheese and garnished with fresh herbs.

Update: This recipe was originally published in February 2017. I made edits to the post below to include more information about making this chèvre risotto recipe at home.

Hi, friends! Ready to meet the risotto that will ruin all others? Luxuriously creamy, boldly tangy, and perfectly irresistible, this risotto with goat cheese is the easiest way to turn an ordinary week night dinner into something truly unforgettable:

Table of Contents

About this goat cheese risotto 

Imagine digging your spoon into a velvety bowl of risotto, where each grain of rice is gently toasted, bathed in wine, scattered with sweet red bell peppers, and baked in the oven until the grains are perfectly tender and silky. Once the risotto is hot and creamy, tangy goat cheese (chèvre) metls in and herbaceous fresh herbs lend color to create a rich, comforting dish that feels fancy yet cooks hands-off in the oven. All you have to do is pour a glass of wine, set the table, and get ready in indulge in the best goats cheese risotto with almost zero stirring required.

Serve as a vegetarian weeknight main alongside a salad or let it shine as a dinner-party centerpiece alongside plump shrimp, roasted chicken or seared salmon.

Regardless of how you dish it up, this creamy goat cheese risotto recipe looks indulgent and special without being fussy, so guests think you’ve been stirring at the stove non-stop when the oven has done most of the work for you. But, I won’t tell if you don’t!

Why you’ll love this recipe

TL;DR? This risotto with goats cheese is:

  • Rich, Creamy Perfection. Goat cheese melts perfectly into the warm arborio rice and broth, creating a luxuriously silky base. Think: a richer and more complex taste than classic risotto.
  • Tangy, Indulgent Balanced Flavors. The tang of chèvre meets naturally sweet red bell peppers, pungent onion, acidic wine, fresh herbs, and savory arborio rice for a dreamy bite.
  • Comfort Meets Elegance. Many people shy away from making risotto thinking it’s “too fancy”, but this recipe will show you JUST how accessible and easy it truly is to make at home. You just need one pot and this fuss-free recipe. 
  • Easily Customizable. Make it vegan, dairy-free, tweak the herbs, toss in more veggies to make it a vegetarian main, or pair with protein to fit your mood. Read on for tons of ways to adapt this incredibly simple and stunning recipe work for YOU.
Overhead photo of Arborio Rice, crumbled goat cheese, white wine, red bell pepper, garlic, and shallot neatly arranged on a kitchen counter.

Ingredients for risotto with Goat Cheese

  • Arborio Rice. Use short-grain risotto-specific rice as long-grain rice won’t give the same creamy texture. Swap: Any Italian short grain rice will also work, including Carnaroli rice or Calriso rice. However, the variety Vialone Nano is the best substitute as it’s incredibly creamy in texture. Sushi rice is also an excellent substitute.
  • White Wine. Lends a bright acidity. Swap: Just use more stock, but make sure you finish with lemon at the end of cooking.
  • Chicken Stock. Make sure you use warm stock—this helps the rice cook evenly and absorb flavor smoothly. Swap: Veggie stock.
  • Shallot. Lends a garlicky-sweet aromatic base of flavor. Swap: Sweet onions work too.
  • Garlic Cloves. Provides a depth of warm, pungent flavor.
  • Red Bell Pepper. Adds a naturally sweet contrast to the risotto.
  • Fresh Goat Cheese. Choose a soft, spreadable goat cheese (chèvre) for easy melting. Be sure to avoid overly firm, aged goat cheeses as they won’t melt as seamlessly. Swap: Fromage blanc, any farmer’s cheese, Boursin or Alouette, or even milder cream cheese can all be used instead.
  • Lemon. Be sure to use fresh for the brightest flavor.
  • Fresh Herbs. Fresh basil, Italian parsley, or thyme leaves lend freshness.
  • Kosher Salt and Ground Black Pepper. For overall flavor.

Recipe variations

While I think this chèvre risotto recipe is delish as written, there’s always room for customization. Here are a few options to consider:

  • Veggie-Forward Twist. Stir in roasted veggies, think: zucchini, mushrooms, asparagus, and corn, when you add in the goat cheese for more color and texture.
  • Protein Boost. For a heartier main dish, stir in shredded chicken, scallops on the grill, cooked shrimp, crispy pancetta, or even crispy bacon.
  • Extra Cheesy. Stir in mascarpone or top with freshly grated parmesan or asiago cheese for an extra cheesy dish.
  • Tomato and Goat Cheese Risotto. Top the risotto with marinated cherry tomatoes or tomato confit for a summery twist.
  • Mushroom Risotto with Goats Cheese. Ladle roasted mushrooms or sauteed mushrooms over the top for an earthy variation.
  • Spicy Chevre Risotto. Finish the goats cheese risotto with a drizzle of Calabrian chili oil for a bit of heat.
  • Dairy-Free Risotto. Swap in your favorite plant-based butter and goat’s cheese (or cream cheese) substitutes for a dairy-free goat cheese risotto recipe.

Leftover goat cheese? Put it to good use here: Baked Goat Cheese Dip and these Phyllo Cup Appetizers.

Close-up photo showcasing the creamy texture of chèvre risotto.

Chef expert tips for perfect results every time!

  • Use the Right Rice. Arborio risotto rice is what gives risotto its creamy body and tender bite.
  • Toast the Rice. Always toast the arborio in butter before adding the hot liquid for maximum nutty flavor.
  • Use Hot Stock. Make sure the stock is warm (near-simmering) so the temperature doesn’t shock the rice. This helps cook the rice evenly and allows the starch to release slowly, giving you a smooth, cohesive risotto.
  • Don’t Over-Stir. Since this is an over risotto recipe, you just need a couple gentle stirs (not constant stirring) to help release the starches, which helps prevent mashing the rice.
  • Add Cheese Off the Heat. Once the arborio is tender but still has a slight bite (al dente), remove the risotto from heat and stir in goat cheese off the heat. This preserves the soft, creamy texture without overcooking.
  • Taste Before Serving. At the end of cooking, taste the risotto and adjust for seasoning with salt and pepper. And don’t forget about the texture—if it feels too thick, stir in a little extra warm stock or a couple pats of butter before serving.
  • Garnishes Matters. Remember, you eat with your eyes first. A sprinkle of fresh herbs, a flurry of grated cheese, or some roasted pepper strips on top will elevate the risotto both visually and flavor-wise.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What is baked risotto? 

Oven baked risotto is the same as traditional Italian risotto – a dish of tender arborio rice in a rich, creamy sauce. However, unlike its classic counterpart, this risotto shrimp is made in the oven and involves hardly any stirring at all.

Can I use long-grain rice instead of Arborio rice?

While it’s possible, I definitely don’t recommend it. Unfortunately, long-grain rices don’t release the same amount of starch, so your risotto will turn out a lot less creamy and more rice-like or pilaf-like in texture. Short-grain risotto rices (such as: Arborio, Carnaroli, Vialone) are ideal for the best taste and texture.

Do I have to use goat cheese?

No, you don’t. However, goats cheese lends a beautiful tang flavor and creamy texture that’s the hallmark of “goat cheese risotto.” But, if you prefer a milder flavor, consider using half goat cheese and half Parmesan or asiago. 

What kind of goat cheeses works best for risotto?

For the best taste and creamiest texture, use fresh, soft goat cheese (chevre) that comes in a log or crumbled in a small tub, because it melts smoothly into the hot rice. Avoid aged or very firm goats cheeses as they won’t melt as evenly and can make the texture a little grainy.

Is wine required?

No, it’s not—but dry white wine is a traditional ingredient in risotoo. Adding a few splashes of wine before the stock lends a subtle acidity and complexity that uplifts the risotto. If you skip wine, just swap it with more stock and be sure to finish the dish with fresh lemon juice for acidity.

Can I make this vegan or dairy-free?

It’s important to note that the traditional tangy creaminess comes from goat cheese, which is a dairy product. But, if you’re looking for a dairy-free version, you can try experimenting with a creamy non-dairy cheese or cashew cream—but, note it won’t taste quite the same.

Is this risotto with chèvre gluten-free?

Yes, most recipes for goat cheese risotto, including this goat cheese risotto recipe, are naturally gluten-free—as long as you use arborio rice and a gluten-free stock. Always double-check ingredient labels and any add-ins to be sure they don’t contain hidden gluten.

How do I know when the risotto is done?

When risotto is done cooking, the rice will be tender but still have a slight bite (think: “al dente” in the center), and the overall texture will be creamy, not soupy nor dry.

Overhead action photo of a spoon scooping up goat cheese risotto from a large white serving bowl.

Serving chevre risotto

  • Hot and Garnishes to the Nines. Risotto is at its best warm, when creamy and soft. Garnish with a flurry of fresh herbs, and generous sprinkling of grated cheese, and fresh cracked black pepper and serve it straight from the pot.
  • Alongside Garlic Bread. Offer slices of warm, roasted garlic bread, garlic bread with pesto, or fast dinner rolls on the side for sopping up the creamy, cheesy arborio.
  • Add a Protein. Top easy bowl with slices of roasted chicken, oven cooked ribeye, or sautéed shrimp for a restaurant-style entrée that feels indulgent but is easy to execute.​
  • Pair with Salad. Offer this goat cheese risotto as a vegetarian main with a simple green salad dressed with a lemony vinaigrette or a brussel sprout and goat cheese salad to balance the richness of the orzotto.

Unique serving suggestions

  • Turn Leftovers into Rice Balls or Cakes. Chill the ristto leftovers, form them into small risotto cakes or arancini, and pan-fry until crisp and golden. Then serve with classic marinara sauce or roasted pepper cream sauce on the side for dipping.
  • Stuff Inside Bell Peppers. Hollow out red bell peppers and roast in the oven. Then stuff the risotto inside, drizzle with a little balsamic reduction and serve for a fun, edible presentation. 
  • Hearty Vegetarian Main.  Top each bowl of risotto with roasted red bell peppers, bruschetta tomatoes, and fresh basil for a colorful and fun presentation. 

Storing leftovers

  • Refrigerator Storage. Allow the leftover goat cheese risotto recipe to cool completely to room temperature before transferring into an airtight container. Stor in the fridge for up to 3 to 4 days.
  • Freezing Instructions. As a safe serve-certified chef, I find all the misinformation on storage to be a little disheartening. Regardless of what some “home-taught” cooks or and algorithm (hello A.I.)  tell you, freezing risotto is NOT recommended. Can you freeze it? Sure. However, please note that the texture will be mushy and rather unappealing.
  • Reheating Instructions. Reheat the goats cheese risotto gently on the stovetop over low heat. You’ll want to add a little warm broth or water to loosen it up and be sure to stir lightly and heat until warmed through.
Close-up photo of a spoon scooping risotto with goats cheese from a white bowl.

Approachable, customizable, and beautifully flavorful, this recipe for chevre risotto is pure magic. Indulgent and elegant, there’s no fancy equipment needed and no intimidating cooking instructions—just creamy rice and tangy goats cheese balanced by the sweet brightness of red bell pepper. Perfect for cozy nights at home and special occasions, this risotto is sure to bring happy smiles to your dinner table.

I hope you try this goat cheese risotto recipe out! But, dont’ forget to snap a photo and tag me on social media or leave a comment below—I truly love cheering you in the kitchen!

Until next times, cheers,

Cheyanne

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More risotto recipes!

Overhead action photo of a spoon scooping up goat cheese risotto from a large white serving bowl.

Goat Cheese Risotto

5 from 11 votes
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 2 servings
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Perfectly creamy, slightly tangy, and irresistibly rich—this Goat Cheese Risotto is what cozy comfort food dreams are made of. Featuring lusciously tender arborio rice swirled with creamy chèvre, sweet red bell peppers, pungent garlic, and fresh herbs, this reimagined risotto is equal parts elegant and absolutely alluring. Best of all, you'll need just one pot and simple ingredients to get this restaurant-worthy risotto recipe on your table. 

Equipment

  • 1 Large Saucepan or Dutch Oven

Ingredients 

  • 4 TBS Unsalted Butter – DIVIDED
  • 1 large Red Bell Pepper – stemmed, seeded, and small dice (about 1 heaping cup)
  • 1 large Shallot a– peeled and finely diced (bout slightly heaping ½ cup)
  • 3-4 cloves Garlic – peeled and finely chopped
  • 1 Cup Arborio Rice
  • ½ Cup Dry White Wine
  • 3 ¼ Cups Low-Sodium Chicken Stock – WARMED and DIVIDED
  • To taste Kosher Salt and Ground Black Pepper
  • 4 ounces Goat cheese – crumbled
  • To taste Fresh Lemon Juice, Chopped Fresh Italian Parsley and Chopped Fresh Basil, Freshly Grated Parmesan Cheese

Instructions

  • Preheat Oven: Arrange the oven rack to the lower third position and then close the door and preheat the oven to 400-degrees Fahrenheit.
  • Sauté Veggies and Aromatics: To a large saucepan or Dutch oven over medium to medium-low heat, add 2 tablespoons of butter.
    Once melted, add the bell peppers and season with ¾ teaspoon salt and ¼ teaspoon pepper. Sauté, stirring occasionally, for 4 minutes, or until almost softened.
    Add the shallots and sauté, stirring frequently, for 1-2 minutes, or until all the veggies are softened.
    Add the garlic and sauté, stirring constantly, until fragrant, about 30 seconds to 1 minute.
  • Add the Rice and Toast: Add the rice and season with ¾ teaspoon salt and heaping ¼ teaspoon pepper. Sauté, stirring constantly, until the rice is coated in the butter and slightly toasted, about 1 to 2 minutes.
  • Add the Wine: Pour the wine into the pot and cook, stirring occasionally, and cook until all the wine is absorbed, and the rice looks creamy.
  • Add the Warm Stock: Pour 2 ¾ cups of warm stock into the pot and stir to combine. Increase the heat under the pot to medium-high and let the contents come to a rapid simmer, stirring occasionally.
  • Cover Risotto and Bake: Cover the pot and transfer the risotto to the preheated oven. Let the risotto bake for 10 minutes.
  • Stir, Return to Oven: Remove the risotto from the oven and uncover the pot. Give the risotto a good stir and then recover the pot.
    Return the risotto to the oven and continue to bake for 10-15 minutes, or until the rice is tender and the liquid is almost completely absorbed.
  • Add Remaining Stock, Goat Cheese, and Herbs: Transfer the pot of risotto to the stovetop and turn the burner to low heat.
    Give the risotto a good stir and then add in the ¼ cup of the remaining stock and the remaining 2 tablespoons of butter. Stir the risotto until the butter melts.
    Then turn the heat off and add the goat cheese, half the fresh herbs, and 1 tablespoons of fresh lemon juice.
    Stir well to combine and then give the risotto a taste and adjust with seasonings to suit your tastebuds and adjust the consistency with more stock, if needed.
  • Serve Goat Cheese Risotto: Transfer the goat cheese risotto to a large serving bowl and garnish with the remaining fresh herbs, a little lemon zest if using, and fresh cracked black pepper. Enjoy immediately!
    Overhead action photo of a spoon scooping up goat cheese risotto from a large white serving bowl.

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 2 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 856kcal    Carbohydrates: 94g    Protein: 26g    Fat: 38g    Saturated Fat: 24g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 10g    Trans Fat: 1g    Cholesterol: 86mg    Sodium: 336mg    Potassium: 703mg    Fiber: 5g    Sugar: 6g    Vitamin A: 3854IU    Vitamin C: 107mg    Calcium: 128mg    Iron: 7mg
Course: dinner, entree
Cuisine: Italian

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