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Green Herb Risotto with Goat Cheese

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Vegetable Stock
100 g shallots finely diced
100 g leeks finely diced
200 g Carrots diced
1 Celery Ribs diced
2 garlic cloves crushed
200 ml White Wine
1 piece star anise
parsley stalks
1 bay leafs
1.5 litres Water
Herb Risotto
200 gr baby spinach leaves
200 gr parsley leaves
400 gr nettles
2 shallots finely chopped
100 gr Salted Butter
100 gr soft fresh goat’s cheese
60 ml Fresh Cream lightly whipped
300 gr rice preferable the 7 year aged Acquerello
350 ml Vegetable Stock
1000 ml White Wine
100 gr Pecorino romano
Lemon Juice to taste
lemon zest
 to taste
Salt & pepper

Green Herb Risotto with Goat Cheese

  • Medium


  • Vegetable Stock

  • Herb Risotto



This delicious nettle & kale risotto with goat’s cheese ice cream was provided by Chef Stefan Hogan. Stefan is the Executive Chef at Corinthia Palace, Malta and was featured as our chef of the week in July 2020. Check out our interview with Stefan here.

How to Make the Vegetable Stock:

  1. Place all the vegetables in a pot and top with cold water.
  2. Bring to pot to the boil and remove from the heat, allow the vegetables to infuse for an hour.
  3. Once cool strain through a fine meshed sieve preferably lined with muslin to get a clear broth.

How to Make Green Herb Puree

  1. Pick through the leaves and discard any leaves that are not a bright green.
  2. In a pot of boiling water blanch and refresh the leaves in iced water.
  3. When cold drain and place in a colander to drain.
  4. When completely drained place in a food blender and puree to a fine consistency, add some ice cubes in necessary to keep the liquid cold and vibrant.
  5. Season with a pinch of salt to taste.

How to Make the Risotto:

  1. Warm the vegetable stock when about to start making the risotto.
  2. In a thick bottomed pan melt the butter and lightly cook the shallot without colour, stirring often to make sure it does not brown.
  3. Add the rice and stir to evenly coat with the butter, cook for a few minutes stirring constantly.
  4. Deglaze with the white wine and stir until all the liquid has evaporated, season with salt and some pepper.
  5. Star adding the vegetable stock one ladle at a time, only add more stock when the previous quantity has been absorbed by the rice.
  6. Keep cooking until the rice is the correct texture, it should still have a crisp bite and a creamy consistency. Adjust seasoning to taste
  7. Remove the pot from the heat and add the soft goat’s cheese and the pecorino.
  8. Cover and allow to sit for 5 minutes.
  9. Stir in the green herb puree and whipped cream to get the correct consistency and colour.
  10. Just before serving stir in the lemon juice and some lemon zest to taste. 


Plate on warm flat plates and decorate with edible flowers and a rocher of goat’s cheese ice cream. 

Green Herb Risotto

Photo credit:  Stefan Hogan

Stefan Hogan

Stefan Hogan is head chef at Corinthia Palace restaurant.

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