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Creamy Risotto with Chavrie® Goat Cheese

Photo of Creamy Risotto with Chavrie® Goat Cheese

Meal: Entree

Cheese: Pyramids Original

Prep Time: 5 minutes

Cook Time: 35 minutes

Makes: 6-8


  • 1 pkg. (5.3oz) Chavrie® Basil and Roasted Garlic Goat Cheese
  • 5 C Chicken stock or broth
  • 1 Tbsp. Olive oil
  • ½ C Minced onion
  • 1 cup Arborio rice
  • ½ C White wine
  • 2 tsp. Flat leaf parsley finely chopped
  • 2 Tbsp. Pesto


  1. Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm.
  2. Heat olive oil in a thick-bottomed saucepan.
  3. Add minced onions and cook until translucent.
  4. Pour in the arborio rice, cook for 4 minutes, stirring until well coated.
  5. Turn the heat to high and add the white wine, simmer until mostly absorbed.
  6. Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.
  7. Stir in Italian parsley, and Chavrie®.
  8. Season with salt and pepper serve immediately.

Variations: Replace Chavrie® Basil and Roasted garlic with Chavrie® and omit pesto. Replace Chicken broth with vegetable broth