Introduction
This delightful risoni pasta dish combines vibrant flavors and a creamy texture, making it a fantastic option for a hearty meal or a side dish. The combination of chargrilled red capsicum, tangy Kalamata olives, and creamy goat’s cheese pairs wonderfully with the chewy orzo, creating a comforting yet sophisticated dish that everyone will love.
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
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yield
Serves 4
Enjoy each step of this cooking adventure and savor the rich flavors of this risoni pasta dish. It’s perfect for family dinners or entertaining guests, and the combination of ingredients is sure to impress. Serve it warm, and don’t forget the extra sprinkle of goat’s cheese and herbs for that finishing touch!
Detailed Directions and Instructions
Step 1: Boil the Water
Bring a pot of water to a boil. Add 2 teaspoons of cooking salt and cook the risoni until just under al dente (about 8 minutes).
Step 2: Reserve Pasta Water
Before draining, reserve 1/2 cup of the pasta cooking water. Drain the risoni, rinse briefly under cold water, and set aside.
Step 3: Sauté Onions
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 starts to soften.
Step 4: Add Garlic and Peppers
Add the minced garlic and chopped roasted red peppers to the skillet. Cook for an additional 2 minutes until the onion is softened.
Step 5: Simmer Sauce
Stir in 2 cups of tomato passata and 1/2 cup of sliced Kalamata olives. Bring the mixture to a simmer, then reduce the heat to medium and let it simmer for 5 minutes, stirring occasionally.
Step 6: Combine Pasta and Sauce
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.
Step 7: Incorporate Goat’s Cheese
Add most of the 120g of creamy goat’s cheese (reserving some for garnish) and stir until it melts into the sauce.
Step 8: Add Fresh Herbs
Just before serving, stir in the basil leaves or chopped parsley.
Step 9: Serve the Risoni
Divide the risoni among serving bowls. Crumble the reserved goat’s cheese over the top and garnish with additional basil or parsley.
Step 10: Enjoy
Serve immediately and enjoy.
Notes
Cooking Time
Total cooking time is approximately 25 minutes.
Serving Suggestions
This dish pairs well with a side salad or crusty bread.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Variations
Feel free to substitute feta cheese for goat’s cheese or add other vegetables like spinach or zucchini for added nutrition.
Dietary Considerations
Check the labels for olives and passata if you need to avoid preservatives or certain additives.
Cook techniques
Cooking Risoni
To cook risoni pasta, bring a pot of water to a boil with added salt. Boil the risoni until just under al dente, about 8 minutes. Reserve some cooking water to adjust the sauce later.
Sautéing Onions and Garlic
In a non-stick skillet, heat olive oil over high heat. Add sliced red onion and sauté until softened, then add minced garlic for an additional flavor boost.
Simmering Sauce
Combine sautéed vegetables with tomato passata and olives, and let the mixture simmer to meld the flavors together. Stir occasionally to prevent sticking.
Combining Ingredients
Add the cooked risoni to the sauce along with reserved pasta water, salt, and pepper. Stir well to ensure the pasta is evenly coated.
Incorporating Cheese
Add creamy goat’s cheese to the pasta mixture, stirring until it melts into the sauce, creating a rich and creamy texture.
Finishing Touches
Before serving, fold in fresh basil or parsley for added freshness and flavor. Reserve some cheese and herbs for garnishing.
FAQ
Can I use a different type of pasta instead of risoni?
Yes, you can substitute risoni with other small pasta shapes such as ditalini or couscous, but cooking times may vary.
What can I substitute for goat’s cheese?
If you don’t have goat’s cheese, you can use feta cheese or cream cheese as an alternative, keeping in mind the flavor profile will change slightly.
How can I make this dish vegetarian?
This recipe is already vegetarian-friendly as it does not contain any meat, but ensure that any additional ingredients you use are also vegetarian.
Can I add more vegetables to this recipe?
Absolutely! Feel free to include other vegetables such as spinach, zucchini, or mushrooms to enhance nutrition and flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if necessary.
Conclusion
This risoni dish combines the robust flavors of chargrilled red peppers, creamy goat’s cheese, and aromatic herbs, making it a deliciously satisfying meal. The interplay of creamy and zesty notes, along with the textural contrast from the olives, creates a harmonious balance that is sure to please any palate. Serve it as a main dish or a delightful side, and enjoy the vibrant fusion of ingredients.
More recipes suggestions and combination
Risoni with Spinach and Feta
Substitute the roasted red peppers with fresh spinach and swap goat’s cheese for feta to create a lighter, green version of this dish, adding lemon zest for brightness.
Creamy Mushroom Risotto
Use a mix of sautéed mushrooms and shallots instead of peppers, adding vegetable broth instead of tomato passata for a rich, creamy risotto texture.
Italian Risoni Salad
Mix cooked risoni with fresh tomatoes, cucumbers, mozzarella balls, and a splash of balsamic vinaigrette for a refreshing cold salad option.
Mediterranean Risoni Bake
Combine the risoni with cherry tomatoes, zucchini, and chicken breast, bake until golden, and top with Parmesan cheese for a hearty baked dish.
Spicy Chorizo and Risoni
Add sliced chorizo sausage and a pinch of red pepper flakes to the sauce for those who enjoy a spicy kick in their pasta dishes.
Vegetable Risoni Stir-fry
Toss the cooked risoni with seasonal vegetables like bell peppers, broccoli, and carrots, stir-fry in soy sauce, and finish with sesame oil for an Asian-inspired twist.
