Kio’s Recipes

Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo)

Name: Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo)
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Yield: 4 servings
Cuisine: Quick
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; 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); 1 tightly packed cup basil leaves; 1 tbsp roughly chopped parsley (, plus extra for garnish)

Entrée or Main Course

4 servings

porcije

7 minutes

aktivno vrijeme

20 minutes

ukupno vrijeme

Započni kuhanje

Sastojci

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

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)

1 tightly packed cup basil leaves

1 tbsp roughly chopped parsley (, plus extra for garnish)

Upute

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!

Prehrana

Veličina porcije

Kalorije

452 kcal

Ukupno masti

17 g

Zasićene masti

6 g

Nezasićene masti

11 g

Trans masti

Kolesterol

14 mg

Natrij

1531 mg

Ukupni ugljikohidrati

61 g

Dijetalna vlakna

6 g

Ukupni šećeri

9 g

Proteini

16 g