Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo)

Name: Keju Kambing Krim & Risoni Cabai Merah Panggang (Orzo)
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 250 g / 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 g arlic cloves (, finely minced); 310 g / 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; 120 g /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)

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 fi

⏱️ 20 min 🔪 Prep: 7 min 🔥 Cook: 13 min 📊 Easy ⭐ 5.0 (17) 👁️ 27 views

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Keju Kambing Krim & Risoni Cabai Merah Panggang (Orzo)

Foto: RecipeTin Eats

Ingredients

4 servings

250 g / 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 g arlic cloves (, finely minced)
310 g / 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
120 g /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)

Steps

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!