Goat's Cheese and Sundried Tomato Risotto
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 50mins
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- Serves
- 4
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- Calories
- 436
A delicious risotto filled with creamy goat’s cheese, sundried tomatoes and basil. Season with plenty of salt and pepper, serve with grated Parmesan and rocket.
recipe updated Oct 14, 2025
Ingredients
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- Onion
- 200 g
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- Garlic clove
- 4
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- Celery stalk
- 100 g
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- Sundried tomato
- 100 g
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- Soft goat cheese
- 125 g
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- Fresh basil leaves
- 10 g
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- Parmesan cheese
- 30 g
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- Olive oil
- 1 tablespoon
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- Risotto rice
- 200 g
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- White wine
- 40 ml
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- Vegetable stock
- 650 ml
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- Dried basil
- 1 tablespoon
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- Salt & pepper
- as needed
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted - 1 min, 120°C, Stir 1
- Then add onion, garlic clove and celery stalk to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 120°C, Stir 1
- Then add risotto rice to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 110°C, Stir 1
- Then add white wine to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 1 min, 104°C, Stir 1
- Then add vegetable stock and dried basil to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 15 min, 100°C, Stir 1
- Then add sundried tomato and soft goat cheese to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 90°C, Stir 1
- Then add fresh basil leaves, parmesan cheese and salt & pepper to the Cooking Chef XL Bowl
- Mix with splashguard fitted - 3 min, Stir 1
- Serve