Goat & Jack Risotto with Hatch Chile

  • Recipe courtesy of Lindsey Cook, finalist in the 2012 Organic Creamery® recipe contest
  • Yield: 4 servings


  • 2 tablespoons butter
  • 1 tbsp. olive oil
  • 1/2 white onion, chopped
  • 3 hatch chile peppers, seeded and chopped, food processed
  • 1 clove garlic, chopped
  • 1 c. risotto rice
  • 3 cups chicken stock
  • 4 ounces goat cheese
  • 1/2 c. pepper jack cheese
  • 1 tbsp. half & half
  •  Salt and pepper, to taste


  • In a large saucepan over medium heat, combine butter and olive oil. Once butter is melted, add onion, peppers and garlic. Saute for about 5 minutes. Add risotto rice, stir and saute for about two minutes.
  • Add in one cup of chicken stock. Continue stirring until it is absorbed. Repeat this process, adding one cup at a time, until the risotto is a creamy smooth texture, with no bite to it. Once the liquid is all absorbed, turn heat to low. This process can take up to 30 minutes.
  • Stir in goat cheese, pepper jack, and half & half. Add salt and pepper to taste.