Goat Cheese and Herb Orzo Risotto Recipe

Goat Cheese and Herb Orzo Risotto

• Level: Easy
• Yield: 2 to 4 servings
• Total Time: 30 minutes
• Active Time: 30 minutes
• Nutritional Information (per serving): Calories 492, Total Fat 24 g, Saturated Fat 10 g, Carbohydrates 49 g, Dietary Fiber 3 g, Sugar 3 g, Protein 16 g, Cholesterol 28 mg, Sodium 705 mg

Discover the magic of this elegant yet surprisingly simple dish. The freshly ground black pepper is a key element, its sharpness perfectly balanced against the creamy goat cheese and buttery richness, creating a sophisticated bite that feels restaurant-worthy but comes together in just 30 minutes. The secret to success is prepping all ingredients beforehandonce the cooking begins, everything moves quickly, transforming humble orzo into a luxurious risotto that will impress family and guests alike.

Ingredients

• 2 1/4 cups unsalted chicken stock
• 3 tablespoons extra-virgin olive oil, plus additional for drizzling
• 1 small shallot, finely minced
• 3 cloves garlic, finely minced
• 8 ounces orzo
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 2 tablespoons unsalted butter, chilled and cubed
• 4 ounces goat cheese, broken into chunks
• 1 teaspoon sherry vinegar
• 1/2 cup minced fresh chives
• 1/2 cup minced fresh parsley
• Thinly sliced Fresno chiles for garnish

Instructions

1. Warm the chicken stock in a small saucepan over low heat until heated through, and keep a ladle nearby.
2. In a 12-inch saucepan, heat the olive oil over medium heat. Once the oil shimmers, add the shallots and cook, stirring often, for about 2 minutes until softened but not browned. Add the garlic and orzo, cooking and stirring until the orzo is lightly toasted, about 3 to 4 minutes. If the mixture seems dry, add a little more olive oil. Season with salt and black pepper.
3. Pour in the white wine and stir continuously until it has evaporated, around 2 minutes. Begin adding the warmed chicken stock in 4 additions, ladling in a quarter each time. Stir slowly and continuously with a rubber spatula or wooden spoon, allowing the mixture to reach a simmer before adding more stock. Season with salt as needed. Repeat this process until the orzo is tender but still has a slight bite (al dente) and all the stock is absorbed. This will take about 8 minutes over medium-low heat.
4. Remove the pan from heat and stir in the cold butter and goat cheese until fully melted and creamy. Mix in the sherry vinegar. Adjust seasoning with salt and liberal amounts of freshly ground black pepper to taste.
5. Serve the risotto divided into 4 shallow bowls. Drizzle with extra olive oil and garnish generously with chopped chives, parsley, and a slice of Fresno chile for a touch of heat.