Goat's Cheese & Leek Risotto Recipe


  • 1 tsp olive oil
  • 1 onion, roughly chopped
  • 2 leeks, roughly chopped
  • 2 red chillies, seeded and finely chopped
  • 300g risotto rice
  • 150ml white wine
  • 100g soft goat’s cheese
  • 2 x vegetable stock pots/cubes
  • Freshly ground black pepper
  • 150g firm rinded goat’s cheese
  • 1 tbsp flat leaf parsley, roughly chopped


Calories columnFat columnSaturates columnSugars columnSalt column
374 per serving
18% %GDA
13g per serving
19% %GDA
8g per serving
40% %GDA
4g per serving
4% %GDA
2.30g per serving
38% %GDA


  1. Heat the oven to 200°C, fan 180°C, gas 6 and set a kettle to boil

  2. Heat a medium ovenproof sauté or deep sided frying pan until medium hot. Add the oil, onions, leeks and chillies and fry for 10 minutes until softened.

  3. Add the rice and soft goat’s cheese and stir well until coated in the vegetables.

  4. Add the white wine and cook until reduced by half. Measure 900ml boiling water into a jug. Add the stock cubes to the pan and stir really well then add the boiling water and stir until the stock cubes are dissolved.

  5. Cover with foil or a lid and place in the oven for 15 minutes, then remove and stir well.

  6. Heat the grill to high, then top with the sliced goat’s cheese and place under the grill for 5 minutes until golden and bubbling.

  7. Serve at the table in the pan, with the parsley scattered over the top.


Please Note: This is a Vegetarian Dish as long as the Goat's Cheese is not made with Animal Rennet.