Roasted Red Pepper Goat Cheese Risoni

Описание: Recipe ⬇️ or PRINT: https://www.recipetineats.com/creamy-...

Goats 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. Enjoy! - N x ❤️
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Creamy goat cheese roasted red pepper risoni (orzo)
 
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
2 cups tomato passata (US: tomato puree), sub 600g/21oz canned crushed tomato
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 goats cheese, the creamy feta type (sub Danish feta or 1/2 cup sour cream or Greek yogurt)
FINISHING – CHOOSE:
1 tightly packed cup basil leaves (my fave)
1 tbsp roughly chopped parsley, plus extra for garnish (optional)
 
1. Boil risoni in salted water until just before al dente ie a bit firmer than you like in the middle. Scoop out 1/2 cup cooking water (we use later). Drain, rinse briefly under tap, leave in colander.
2. Heat oil in large 30cm/12” non stick pan over high heat. Sauté onion 2 min, add peppers and garlic, cook 2 min. Add passata and olives, simmer 5 min. Add risoni and salt, stir through. Add most goats cheese, stir until melted. Stir in basil or parsley. Serve, crumble over reserved goat cheese, sprinkle with extra basil. DIG IN!

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