Lemon risotto with goat cheese and rosemary

Name: Lemon risotto with goat cheese and rosemary
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Vegetable broth 3.3 cups; Lemons 2; Rosemary 1 sprig; Fresh goat cheese 3.5 oz; Pecorino Romano PDO cheese Approximately 1 3/4 ounces (rounded for easy home measurement) 1.8 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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Difficulty: Very easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

In Northern Italy, lemon risotto gives a twist to a classic dish. Really, it is a game changer. Here’s the deal: using goat cheese, especially local caprino, adds a creamy finish without heavy butter. You’ll love it. The freshly grated lemon zest and juice—super tangy—really enhance the mellow rice. And listen, the trick? Toast the Arborio grains just right. Keeps them tender yet firm. Perfect bite.

A sprinkle of rosemary at the end brings a fresh and slightly woodsy aroma, making each spoonful feel refined yet pretty simple to prepare. In Lombardy and Piemonte, dishes like rosemary risotto or lemon and goat cheese risotto are popular for spring dinners or special occasions. And look, the best part is when the caprino melts into the rice. So silky. No butter needed.

Using untreated lemons is crucial. Seriously good aroma from the peel that elevates the dish. Often served as a first course at romantic dinners, this risotto is garnished with extra lemon zest and rosemary. And that pop of color? And the fragrance? Can't go wrong. It challenges what creamy risotto recipes can be—lighter and way way fresher.

Even if you're a traditional risotto fan, this lemon and goat cheese combo is a must-try. Really, it's both familiar and new. This easy goat cheese risotto shows how a few simple ingredients can create something special, with each bite offering a taste that's both aromatic and perfectly rich. Whether for a cozy night in or a spring gathering, this risotto is sure to impress. For real.

How to prepare Lemon risotto with goat cheese and rosemary

To prepare the lemon risotto with goat cheese and rosemary, start with the lemons. After washing and drying them, grate the zest and then squeeze the juice, straining to obtain 3 oz (about 1/3 cup) 1. Meanwhile, toast the rice in a saucepan 2 and after a couple of minutes deglaze with the lemon juice 3.

Immediately add a pinch of salt 4 and begin cooking by adding the hot broth a little at a time 5. Stir occasionally until the rice is cooked 6.

At the end of cooking, finish by stirring in the goat cheese 7 and the grated Pecorino Romano 8, add the oil and the rosemary and mix well 9.

Plate and garnish with the lemon zest 10 and a pinch of black pepper 11. Your lemon risotto with goat cheese and rosemary is ready—enjoy it immediately 12!

Storage

You can store the lemon risotto with goat cheese and rosemary in the refrigerator for one day.

Tip

To finish the lemon risotto with goat cheese and rosemary you could substitute the goat cheese with ricotta or with stracchino (a soft Italian cheese).

For the translation of some texts, artificial intelligence tools may have been used.

Lemon risotto with goat cheese and rosemary

PRESENTATION

How to prepare Lemon risotto with goat cheese and rosemary

Storage

Tip

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