You guys. This is SO GOOD. If you like sun dried tomatoes and goat cheese you need to run not walk to get the ingredients for this. Okay, maybe drive but you get the picture. Risotto is one of those dishes I could eat over and over and probably never get sick of. It’s comforting and delicious and not nearly as high calorie or difficult to make as you might think. The goat cheese makes this recipe the perfect level of creamy and packed with flavor without being too rich and pairs with the flavors of the sun dried tomatoes and basil leaves so well.
While this dish is perfect on it’s own, and could certainly be considered a meal coming in at 465 calories per serving, it is also just small enough a portion that if you would like to add anything it is absolutely warranted! I love to serve this over a bed of arugula to add in even more greens. You could also serve with grilled chicken, pancetta or even a nice steak — all of these flavors will complemet the goat cheese well. If you want to serve this with a glass of wine, choose something a little more acidic to match the goat cheese. Sauvignon blanc would be my top choice for a white if you are serving as is or with more veggies, chicken or pancetta. If you decide to serve alongside a steak then I would go with a Syrah. If you want help choosing a sauvignon blanc, I have a whole article here.
As you cook remember that slow and steady is the key with risotto. Once you start the liquid absorbing step, do not attempt to rush it. Take advantage of the slow step to get your prep dishes done, enjoy a glass of wine, get the laundry changed over or just scroll social media — whatever you want! Just whatever you do, don’t try to speed up the cooking process, you’ll run out of liquid and it just won’t come out right. It’s an easy dish, but requires patience.
This recipe can be reheated for a few days in the fridge, infact risotto is one of those dishes that I really love second day – can’t explain it but it just works. You can also freeze this recipe for a few months in an airtight ziplock bag and thaw on the counter or in the refrigerator before reheating. You can heat on a very low heat on the stovetop with a cover (you don’t want the cheese to burn to the pan) or in the microwave, as you prefer.
Is This Recipe Family Friendly?
Yes! My baby loves this risotto, in fact this recipe was surprisingly inspired by her. One of the early pouches I introduced her to was was a goat cheese and fruit blend pouch and much to my surprise, she absolutely loved it. There was also a goat cheese zucchini risotto baby food that she loved. I mostly home cook for her and do baby led weaning, but when we do use a store bought food and she loves it, I take note! Risotto has been an easy recipe for me to meal prep for her, and one I love eating as well. Anything I can make that we will both love is a big win. Also, as mentioned above it can be made in advance and frozen, perfect for baby or toddler. I preportion out baby sized meals into little containers and freeze for days we need quick meals! Pictured below is an example of how I serve this to my daughter, this particular meal she had bok choy and nectarine on the side.
*If making for baby or toddler I would opt for a lower sodium or homemade broth, chicken broth would work okay as well. If you don’t allow any sodium for your baby, you can just use water and season your portion after, but note that it will affect the taste of the dish to be a bit more bland.
Sun Dried Tomato & Goat Cheese Risotto
- 1 tbsp olive oil
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- 1/2 cup chopped sun dried tomatoes
- 1 tbsp butter
- 3/4 cup arborio (risotto) rice
- 1/4 cup white wine or white wine vinegar
- 3 1/2 cups vegetable stock
- 1/3 cup soft goat cheese
- few fresh basil leaves, torn or cut
- Heat a medium skillet over medium heat. Add in olive oil, shallot and garlic. Cook 1 minute and add in sun dried tomatoes. Cook another minute or two until evertyhing has slightly softened and become fragrant.
- Add in butter and risotto, stir until well combined and coated.
- Add in wine OR vinegar and turn heat up to medium high, deglaze pan by stirring and cook until wine is fully absorbed and evaporated.
- Add in 1 cup of your stock and as soon as you have a low boil, turn heat down to low. Heat setting 2-3. Cook until liquid is fully absorbed and add in another cup – repeat until the last half cup has been added. This step will take a good thirty minutes, slow and steady is the key. Taste to make sure risotto is fully cooked, you can always add in another 1/4 cup or so if you need.
- Once fully cooked stir in the goat cheese and top with fresh basil.
I hope you enjoy this as much as my family does! If you make it, I’d love to hear about it in the comments!