Introduction
If you’re looking for a comforting and flavorful dish, this risoni with chargrilled red capsicum and creamy goat’s cheese is the perfect choice. With its rich tomato base, delightful vegetables, and a hint of herbs, this dish not only satisfies the palate but also offers a colorful presentation. The risoni, also known as orzo, perfectly absorbs the robust flavors of the sauce. Let’s get started on this delicious recipe!
Detailed Ingredients with measures
250g (8 oz) risoni (orzo) pasta
2 teaspoons cooking salt (for pasta water)
2 tablespoons extra virgin olive oil
1 red onion, halved and sliced into 5mm (0.2″) slices
2 garlic cloves, finely minced
310g (10 oz) jar of chargrilled/fire-roasted sliced red capsicum (peppers), drained and roughly chopped into 2.5cm (1″) pieces
2 cups tomato passata (tomato puree)
1/2 cup sliced Kalamata olives
1/4 teaspoon cooking salt
1/4 teaspoon black pepper
120g (4 oz) creamy goat’s cheese (similar to Danish feta)
1 tightly packed cup basil leaves or 1 tablespoon roughly chopped parsley, plus extra for garnish
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
Enjoy your meal!
Detailed Directions and Instructions
Cook the Risoni
Bring a pot of water to a boil and add 2 teaspoons of cooking salt. Cook the risoni until just under al dente, which takes about 8 minutes. Reserve 1/2 cup of the pasta cooking water, then drain and briefly rinse the risoni under cold water. Set it aside.
Prepare the Sauce
Heat 2 tablespoons of extra virgin olive oil in a large non-stick skillet over high heat. Add the sliced red onion and sauté for 2 minutes until it begins to soften. Then, add the minced garlic and chopped red capsicum, cooking for an additional 2 minutes until the onion is fully softened.
Simmer
Add 2 cups of tomato passata and 1/2 cup of sliced Kalamata olives to the skillet. Bring the mixture to a simmer, then reduce the heat to medium and let it simmer for 5 minutes, stirring occasionally.
Combine with Risoni
Add the cooked risoni to the skillet along with 1/4 teaspoon each of cooking salt and black pepper. Pour in the reserved 1/2 cup of pasta cooking water and stir to combine all the ingredients well.
Incorporate Goat’s Cheese
Add most of the 120g of creamy goat’s cheese to the skillet, reserving some for garnish. Stir until the cheese melts into the sauce, creating a creamy consistency.
Add Herbs and Serve
Just before serving, stir in the tightly packed cup of basil leaves or 1 tablespoon of roughly chopped parsley. Divide the risoni among serving bowls, crumble the reserved goat’s cheese on top, and garnish with extra basil or parsley as desired.
Notes
Serving Suggestions
This dish pairs well with a mixed green salad or crusty bread for a complete meal.
Substitutions
If you don’t have risoni, you can substitute with another small pasta shape like couscous or ditalini.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
Herb Variations
Feel free to use other herbs such as oregano or thyme for different flavor profiles.
Cook techniques
Boiling Risoni
Bring a pot of water to a rapid boil, add cooking salt, and cook the risoni until it is slightly under al dente. Retain some cooking water for later use.
Sautéing Vegetables
Heat olive oil in a skillet over high heat. Add sliced onions and sauté until they soften. Incorporate minced garlic and chopped red capsicum, cooking briefly to blend flavors.
Simmering Sauce
Combine tomato passata and olives with the sautéed vegetables. Bring to a simmer and let cook for several minutes to develop flavors.
Combining Ingredients
After simmering the sauce, add the cooked risoni along with reserved pasta water, salt, and pepper. Stir to ensure even distribution.
Incorporating Cheese
Add most of the goat’s cheese to the combined risoni and sauce. Stir until the cheese melts, creating a creamy texture.
Finishing with Herbs
Just before serving, mix in freshly packed basil leaves or parsley. Serve with a sprinkle of reserved goat’s cheese and additional herbs for garnish.
FAQ
Can I use a different type of pasta instead of risoni?
Yes, you can substitute risoni with any small pasta shape, but cooking times may vary.
Is there a substitute for goat’s cheese?
You can use feta cheese or cream cheese as alternatives for goat’s cheese.
Can I make this dish ahead of time?
Yes, you can prepare the sauce in advance and combine it with freshly cooked risoni just before serving to avoid mushiness.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
What can I add for extra protein?
Consider adding cooked chicken, shrimp, or beans for added protein to the dish.
Conclusion
This creamy risoni pasta dish with chargrilled red capsicum and goat’s cheese offers a delightful combination of flavors and textures. The richness of the goat’s cheese complements the savory elements of the tomato passata and olives, while the fresh basil adds a fragrant finish. It’s a satisfying meal perfect for any occasion, whether it’s a weeknight dinner or a gathering with friends.
More recipes suggestions and combination
Vegetable and Pesto Risoni
Substitute the tomato passata with basil pesto and add seasonal vegetables like zucchini and asparagus for a fresh twist.
Risoni with Spinach and Feta
Add fresh spinach leaves to the skillet along with crumbled feta cheese instead of goat’s cheese for a tangy flavor.
Seafood Risoni
Incorporate shrimp or scallops when preparing the sauce for a delicious seafood version of this risoni dish.
Spicy Risoni Arrabiata
Add red pepper flakes to the tomato passata for a spicy kick, and top with fresh parsley for added color and flavor.
Risoni Salad
After cooking, toss the risoni with cherry tomatoes, cucumber, olives, and a lemon vinaigrette for a refreshing salad option.
