Creamy Goat Cheese and Roasted Red Pepper Risoni
Risoni in a smoky tomato and roasted red pepper sauce gets creamy goat cheese, briny olives and fresh herbs. Serve it as a meal or a side.
By Cookin' KitchenUpdated
- Total: 20 minutes
- Servings: 4 servings
Recipe
Creamy Goat Cheese and Roasted Red Pepper Risoni
Risoni in a smoky tomato and roasted red pepper sauce gets creamy goat cheese, briny olives and fresh herbs. Serve it as a meal or a side.
Cookin' · https://cookin.club/recipes/creamy-goat-cheese-and-roasted-red-pepper-risoni
- Prep
- 7 minutes
- Cook
- 13 minutes
- Total
- 20 minutes
- Servings
- 4
Ingredients
For 4 servings
Finishing — choose
Equipment
- Small pot or large saucepan
- Colander
- Large nonstick skillet
Instructions
Step 1: Bring a small pot or large saucepan of water to a boil. Add the salt and cook the risoni until just under al dente, still a little firm inside, since it will continue cooking in the sauce. This took 8 minutes.
Step 2: Just before draining, scoop out 1/2 cup of pasta cooking water and set it aside. Drain the risoni, rinse it briefly under the tap, then leave it in the colander while you finish the sauce.
Step 3: Heat the oil in a large nonstick skillet (30 cm / 12 inches) over high heat. Add the onion and cook for 2 minutes, until it is starting to soften. Add the garlic and capsicum strips. Cook for 2 minutes, until the onion is softened.
Step 4: Add the tomato and olives. Bring the sauce to a simmer, lower the heat to medium and simmer for 5 minutes, stirring occasionally.
Step 5: Add the cooked risoni, salt, pepper and the reserved pasta cooking water. Stir to combine. Add most of the goat's cheese, reserving some for garnish, and stir until it melts.
Step 6: Stir through basil or parsley just before serving. Divide among bowls. Crumble the reserved goat's cheese over the top and sprinkle with extra basil. Serve with a spoon.
Notes
Substitutions
For the risoni, use another very small pasta, such as ditalini or tiny star-shaped pasta. Danish feta can stand in for the goat cheese; sour cream, full-fat Greek yogurt, or cream with a squeeze of lemon are other options. For the roasted peppers, sautéed capsicum, zucchini, mushrooms or asparagus can be used, though they will not give the same smoky flavor.
If using canned crushed tomatoes instead of passata, the recipe notes suggest 600 g / 21 oz (1 1/2 cans) and simmering the sauce for a few extra minutes.
Storage
Refrigerate leftovers for 3 to 4 days. Reheat in the microwave, loosening the risoni with a splash of water if needed.
Nutrition per serving
- Calories
- 452 kcal
- Fat
- 17 g
- Saturated fat
- 6 g
- Carbohydrates
- 61 g
- Sugar
- 9 g
- Fiber
- 6 g
- Protein
- 16 g
- Sodium
- 1,531 mg
- Cholesterol
- 14 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This creamy risoni brings together smoky roasted red peppers, tomato, briny Kalamata olives and tangy goat cheese. Serve it as a meal on its own or alongside fish, prawns, chicken or pork.
Risoni is also called orzo. The small pasta cooks in a short time and takes on a risotto-like texture when stirred into the sauce.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment