RecipeTin Eats’ easy Mediterranean risoni with meltingly creamy goat’s cheese

Name: RecipeTin Eats’ easy Mediterranean risoni with meltingly creamy goat’s cheese
Cook time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 tbsp cooking salt; 250g risoni pasta; 3 tbsp extra virgin olive oil; 1 red onion (1 small or ½ large), halved then cut into 4mm slices; 2 garlic cloves, finely diced; 1 jar (310g) roasted sliced red capsicum (1 cup), drained then chopped into 3cm pieces; 1 pinch saffron threads (optional, see note); 2 cups tomato passata; ½ cup (75g) sliced kalamata olives; ¼ tsp cooking salt; 1 tbsp chopped parsley, plus extra to serve; 100g goat’s cheese, crumbled (see note)

RecipeTin Eats

July 11, 2023

Stir the goat’s cheese through the risoni and crumble some on top, too.Rob Palmer STYLING Emma Knowles

easyTime:< 30 minsServes:4

Here’s a quick risoni dish that’s easy to make but a little bit special thanks to some goat’s cheese stirred through the pasta, which makes it beautifully creamy. The cheese’s distinctive, mild flavour with a touch of tang works perfectly with these Mediterranean flavours. Definitely one of those dishes that’s fast, yet company-worthy.

SOS checklist

Fewer than 12 ingredients (excluding oil, salt, pepper and water) ✔
Less than $20 for 4 servings ✔
Less than 30 minutes ✔

Ingredients

1 tbsp cooking salt
250g risoni pasta
3 tbsp extra virgin olive oil
1 red onion (1 small or ½ large), halved then cut into 4mm slices
2 garlic cloves, finely diced
1 jar (310g) roasted sliced red capsicum (1 cup), drained then chopped into 3cm pieces
1 pinch saffron threads (optional, see note)
2 cups tomato passata
½ cup (75g) sliced kalamata olives
¼ tsp cooking salt
1 tbsp chopped parsley, plus extra to serve
100g goat’s cheese, crumbled (see note)

Method

Step 1
Bring 3 litres of water to the boil. Add the 1 tablespoon of salt and risoni and cook the pasta according to packet instructions minus 2 minutes. Save ½ cup cooking water and set aside for later.
Step 2
Once the risoni is cooked, strain, rinse under cold water and add 1 tablespoon of the olive oil. Mix gently then set aside (tip: you can leave it in the colander).
Step 3
Heat the remaining 2 tablespoons of oil in a large (30cm) nonstick frying pan over medium-high heat. Add onion and cook for 3 minutes until soft.
Step 4
Add garlic, capsicum and saffron, if using. Cook for 2 minutes.
Step 5
Add tomato passata, bring to a simmer. Turn heat down to medium and cook for 5 minutes.
Step 6
Add the cooked risoni, olives, ¼ teaspoon salt, parsley and ¼ cup of the reserved pasta cooking water. Stir until all combined. Add most of the goat’s cheese, reserving some for garnish, and stir through until it melts.
Step 7
Divide risoni between bowls. Crumble over the remaining goat’s cheese, scatter with parsley and serve immediately.

Notes

Goat’s cheese has a distinctive creamy texture with a mild flavour that is a bit tangy. It melts beautifully into sauces, and this is what makes this dish taste special even though it’s so quick and easy to make.
Speaking of special, a pinch of saffron threads adds a warm yellow hue and subtle background flavour into this dish. However, you can substitute with ¼ tsp imitation saffron powder or just omit it. It’s still great without.

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