Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo)
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
7 mins
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Cook Time
7 mins
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Servings
4
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Calories
452 kcal
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Course
Main Course
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Cuisine
American
Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo)
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Recipe video above. Goat's cheese and jarred fire-roasted red peppers (capsicum) makes this dish special even though it's quick and simple! The sauce is a little bit smoky and a little bit creamy, while olives add briny freshness. Tastes like a Mediterranean risotto!Get the risoni boiling first then start on the sauce. Serve as a meal or as a side with a simple piece of cooked fish, prawns/shrimp, chicken or pork chops.
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Ingredients
- 250g/ 8oz risoni pasta (orzo) , or other very small pasta (tiny stars, novelty shapes like dinosaurs, ditalini)
- 2 tsp cooking salt/kosher salt , for cooking the pasta
- 2 tbsp extra virgin olive oil
- 1 red onion , halved then cut into 5mm / 0.2" slices (sub regular onion)
- 2 garlic cloves , finely minced
- 310g/ 10oz jar chargrilled / fire-roasted sliced red capsicum/peppers (~ 1 cup), drained, roughly chopped into 2.5cm / 1" pieces (Note 1)
- 2 cups tomato passata or puree (Note 2)
- 1/2 cup sliced kalamata olives or other briny/pickly thing (like pickles, chopped)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 120g/4 oz goat's cheese , the creamy feta type (Note 3)
Finishing - CHOOSE (Note 4)
- 1 tightly packed cup basil leaves
- 1 tbsp roughly chopped parsley , plus extra for garnish
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Instructions
- Boil risoni - Bring a small pot or large saucepan of water to the boil. Add salt and cook risoni until just under al dente (ie still a bit firm inside) as it will cook more in the sauce. 8 minutes for me.
- Drain & rinse - Just before draining, scoop out 1/2 cup pasta cooking water and set aside. Drain, rinse briefly under the tap then leave the risoni in the colander while you finish the sauce.
- Sauté - Heat the oil in a large non stick skillet (30cm/12") over high heat. Add onion and cook for 2 minutes until starting to soften. Add garlic and capsicum strips. Cook for 2 minutes until the onion is softened.
- Simmer - Add tomato and olives. Bring to a simmer, lower heat to medium and simmer for 5 minutes, stirring every now and then.
- Melt goat cheese - Add cooked risoni, salt, pepper and the pasta cooking water. Stir to combine. Add most of the goat's cheese (reserve some for garnish), stir so it melts.
- Basil & serve - Stir through basil or parsley just before serving. Divide between bowls. Crumble over reserved goat's cheese, sprinkle with extra basil. Dig in with a spoon!
Notes
- Fire roasted red peppers / capsicum - Find it alongside olives, it's smoky, soft, slippery and a terrific shortcut here. Substitution ideas - sauté your own capsicum strips or other vegetables (zucchini, mushrooms, asparagus), or use other fire roasted vegetables you find (asparagus is one I've seen).
- PS It's not spicy, despite the name "pepper" :)
- Tomato passata - Sold in bottles in the pasta aisle (sometimes canned tomato section). US: substitute what what you call "tomato puree" (eg Hunts). More on passata in post or here. Substitute with 600g/21 oz (1 1/2 cans) canned crushed tomato and simmer for a few extra minutes.
- Goat cheese is cheese made from goat milk which has a distinctive creamy texture with a mild flavour that is a bit tangy. You need the soft feta sort for this dish, usually sold in log form - melts beautifully into sauces. Sold at regular grocery stores. Substitute with Danish feta (ie the creamy sort) or sour cream (1/2 to 3/4 cup). Else, yogurt or 1/3 - 1/2 cup cream plus a squeeze of lemon juice will deliver a similar flavour.
- Herb finishes - Basil is my first preference, the freshness really elevates the dish. If I don't have it, I use parsley or add 1 tsp dried oregano when I add the garlic.
- Leftovers will keep for 3 to 4 days in the fridge. Reheat in microwave and loosen as needed with splash of water to make it oozy again.
- Nutrition per serving. Calorie savings from using heavy on low-cal vegetables - tomato passata, fire roasted red peppers (it's not packed in oil) and onion.
Nutrition Information
Show Details
Calories
452cal
(23%)
Carbohydrates
61g
(20%)
Protein
16g
(32%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
14mg
(5%)
Sodium
1531mg
(64%)
Potassium
869mg
(25%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
1427IU
(29%)
Vitamin C
49mg
(54%)
Calcium
126mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452cal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 14mg | 5% |
| Sodium | 1531mg | 64% |
| Potassium | 869mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1427IU | 29% |
| Vitamin C | 49mg | 54% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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