Name: Basil, Leek & Goat Cheese Risotto
Yield: 2
Ingredients: For the Basil Leek Broth:; 2 shallots, chopped; 2 tbsp avocado oil; 8 asparagus spears, sliced; 2 leeks, sliced; 1 cup fresh basil; Kosher salt, to taste; 1 tsp ground black pepper; 2 cups vegetable broth; 1/2 cup water; 3/4 cup heavy cream; For the Risotto:; 1 cup Arborio rice; 1/4 cup white wine; 2 shallots, finely chopped; 3 Approximately cups basil leek broth; 2 tbsp olive oil; 3 tbsp unsalted butter; 1/4 cup grated Parmesan cheese, plus extra for garnish; Fine sea salt, to taste; 1/4 cup fresh or frozen peas; 1 tsp ground black pepper (optional); 2 tbsp fresh dill, for garnish; 4 tbsp goat cheese, for serving (reduce if desired); Microgreens, for garnish (optional)

Yarin Shachagi

Contact Me

My Amazon Products 

Essentials

Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

About Me

Subscribe to receive access to all of my recipes & support my work

Seasonal produce just tastes fresher and more flavorful, so I used leeks, asparagus, and peas to make a lively green broth seasoned with basil. This tasty broth is the foundation for a risotto that soaks up all the vibrant flavors and colors. Topped with goat cheese and fresh dill, this dish has a real springtime feel. Enjoy!


Basil, Leek & Goat Cheese Risotto 

1.⁠ ⁠In a large pot over medium-high heat, add oil, shallots, and leeks. Sauté for about 1 minute.

3.⁠ ⁠Pour in vegetable broth and water, season with salt and black pepper, and bring to a boil. Reduce heat and simmer, partially covered, for 25-30 minutes.

4.⁠ ⁠Add basil and use an immersion blender to process until smooth.

6.⁠ ⁠Strain the broth through a fine sieve and keep it warm in a clean saucepan.

1.⁠ ⁠In a large skillet over medium-high heat, add oil and finely chopped shallots; sauté for 30 seconds.

2.⁠ ⁠Add rice and stir constantly for 2 minutes until toasted.

3.⁠ ⁠Pour in white wine and cook for about 1-2 minutes, stirring continuously.

4.⁠ ⁠Add one ladle of hot basil-leek broth, stirring until mostly absorbed. Continue adding broth one ladle at a time, stirring continuously. After the second ladle, add the peas. Repeat until the risotto is creamy, about 20-25 minutes.

5.⁠ ⁠Turn off the heat, stir in butter, Parmesan, salt, and black pepper until well combined.

6.⁠ ⁠Serve immediately, topped with goat cheese, fresh dill, extra Parmesan, and microgreens.

⁠  ⁠Approximately  cups basil leek broth

⁠  ⁠1/4 cup grated Parmesan cheese, plus extra for garnish

⁠  ⁠1 tsp ground black pepper (optional)

⁠  ⁠4 tbsp goat cheese, for serving (reduce if desired)

⁠  ⁠Microgreens, for garnish (optional)

Yarin Shachagi

Basil, Leek & Goat Cheese Risotto

breadbakebeyond