This delicious goat’s cheese risotto is made with garlic, white wine, veggie stock, and is topped with crispy sage, toasted nuts and roasted baby onions. You’ll feel like you’re at a luxury restaurant at your dining room table with this divine, fragrant and decadent dish right in front of you!
Goat’s Cheese & Sage Risotto
Goat’s Cheese & Sage Risotto
with toasted nuts & baby onions
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Baby Onions
- Balsamic Reduction
- Chevin Goats Cheese
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Risotto Rice
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Tinfoil
STOCK MARKET
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 500ml of boiling water. Place the halved onions, cut-side down, on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly on the tray. Roast in the hot oven for 20-25 minutes until soft and caramelised.
A IS FOR Almonds
Place the chopped Almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE BUTTER
Return the pot to a medium-high heat with a drizzle of oil and 30g of butter. Once foaming, fry the picked sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
RISOTTO RAZZLE
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. When the risotto is done, add a knob of butter. Loosen with a splash of warm water, if necessary. Season.
IT’S TIME TO DINE!
Plate up a generous helping of the creamy risotto and top with dollops of goat’s cheese, the caramelised baby onions, and a drizzle of lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef!
Vegetable Stock - 5ml
Baby Onions - 3
Almonds - 10g
Fresh Sage - 3g
Garlic Clove - 1
Risotto Rice - 100ml
White Wine - 40ml
Chevin Goat's Cheese - 50g
Lemon Juice - 15ml
Balsamic Reduction - 10ml
STOCK MARKET
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 800ml of boiling water. Place the halved onions, cut-side down, on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly on the tray. Roast in the hot oven for 20-25 minutes until soft and caramelised.
A IS FOR Almonds
Place the chopped Almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE BUTTER
Return the pot to a medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the picked sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
RISOTTO RAZZLE
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. When the risotto is done, add a knob of butter. Loosen with a splash of warm water, if necessary. Season.
IT’S TIME TO DINE!
Plate up a generous helping of the creamy risotto and top with dollops of goat’s cheese, the caramelised baby onions, and a drizzle of lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef!
Vegetable Stock - 10ml
Baby Onions - 6
Almonds - 20g
Fresh Sage - 5g
Garlic Clove - 1
Risotto Rice - 200ml
White Wine - 80ml
Chevin Goat's Cheese - 100g
Lemon Juice - 30ml
Balsamic Reduction - 20ml
STOCK MARKET
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 1.3L of boiling water. Place the halved onions, cut-side down, on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly on the tray. Roast in the hot oven for 20-25 minutes until soft and caramelised.
A IS FOR Almonds
Place the chopped Almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE BUTTER
Return the pot to a medium-high heat with a drizzle of oil and 90g of butter. Once foaming, fry the picked sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
RISOTTO RAZZLE
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. When the risotto is done, add a knob of butter. Loosen with a splash of warm water, if necessary. Season.
IT’S TIME TO DINE!
Plate up a generous helping of the creamy risotto and top with dollops of goat’s cheese, the caramelised baby onions, and a drizzle of lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef!
Vegetable Stock - 15ml
Baby Onions - 9
Almonds - 30g
Fresh Sage - 8g
Garlic Cloves - 2
Risotto Rice - 300ml
White Wine - 125ml
Chevin Goat's Cheese - 150g
Lemon Juice - 45ml
Balsamic Reduction - 30ml
STOCK MARKET
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 1.8L of boiling water. Place the halved onions, cut-side down, on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly on the tray. Roast in the hot oven for 20-25 minutes until soft and caramelised.
A IS FOR Almonds
Place the chopped Almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE BUTTER
Return the pot to a medium-high heat with a drizzle of oil and 120g of butter. Once foaming, fry the picked sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
RISOTTO RAZZLE
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 3-4 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. When the risotto is done, add a knob of butter. Loosen with a splash of warm water, if necessary. Season.
IT’S TIME TO DINE!
Plate up a generous helping of the creamy risotto and top with dollops of goat’s cheese, the caramelised baby onions, and a drizzle of lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef!
Vegetable Stock - 20ml
Baby Onions - 12
Almonds - 40g
Fresh Sage - 10g
Garlic Cloves - 2
Risotto Rice - 400ml
White Wine - 160ml
Chevin Goat's Cheese - 200g
Lemon Juice - 60ml
Balsamic Reduction - 40ml
Frequently Asked Questions
What is the preparation time for Goat’s Cheese & Sage Risotto?
The preparation time for Goat’s Cheese & Sage Risotto with toasted nuts & baby onions is between 15 and 30 minutes.
What is the total time required to make Goat’s Cheese & Sage Risotto with toasted nuts & baby onions?
The total time required to make Goat’s Cheese & Sage Risotto with toasted nuts & baby onions is between 40 and 60 minutes.
How many servings does Goat’s Cheese & Sage Risotto provide?
4 servings
What are the main ingredients in Goat’s Cheese & Sage Risotto?
Almonds, Baby Onions, Balsamic Reduction, Chevin Goats Cheese, Fresh Sage, Garlic Clove, Garlic Cloves, Lemon Juice, Risotto Rice, Vegetable Stock, White Wine
What is the nutritional information of Goat’s Cheese & Sage Risotto?
Calories: 708, Carbs: 133 grams, Fat: grams, Protein: 24.8 grams, Sugar: 36.6 grams, Salt: 747 grams
How do I prepare Goat’s Cheese & Sage Risotto?
RISOTTO RAZZLE: Return the pot to medium heat with a drizzle of oil. When hot, fry the grated garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. When the risotto is done, add a knob of butter. Loosen with a splash of warm water, if necessary. Season. A IS FOR ALMONDS: Place the chopped almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. STOCK MARKET: Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 800ml of boiling water. Place the halved onions, cut-side down, on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly on the tray. Roast in the hot oven for 20-25 minutes until soft and caramelised. IT’S TIME TO DINE!: Plate up a generous helping of the creamy risotto and top with dollops of goat’s cheese, the caramelised baby onions, and a drizzle of lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef! SAGE BUTTER: Return the pot to a medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the picked sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
What should be prepared from my kitchen to make Goat’s Cheese & Sage Risotto?
Almonds, Baby Onions, Balsamic Reduction, Chevin Goats Cheese, Fresh Sage, Garlic Clove, Garlic Cloves, Lemon Juice, Risotto Rice, Vegetable Stock, White Wine
How many calories does Goat’s Cheese & Sage Risotto have?
708 calories
How much fat content does Goat’s Cheese & Sage Risotto have?
grams
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