Creamy Goat Cheese & Roasted Red Pepper Risoni

This Creamy Goat Cheese & Roasted Red Pepper Risoni is a simple yet elegant dish inspired by Mediterranean flavors. With smoky fire-roasted peppers, tangy goat cheese, and briny olives, it delivers a risotto-like richness without the fuss. Perfect as a satisfying vegetarian main or as a side dish with chicken, pork, fish, or prawns.

Ingredients

Risoni (Orzo)

  • 250g / 8oz risoni pasta (orzo) or other small pasta such as ditalini, tiny stars, or novelty shapes
  • 2 tsp cooking salt / kosher salt, for cooking the pasta

Sauce Base

  • 2 tbsp extra virgin olive oil
  • 1 red onion, halved and sliced into thin strips
  • 2 garlic cloves, finely minced
  • 310g / 10oz jar fire-roasted red peppers (capsicum), drained and chopped into 2.5cm / 1″ pieces
  • 2 cups tomato passata (tomato puree)
  • 1/2 cup sliced Kalamata olives (or another briny substitute like pickles, chopped)
  • 1/4 tsp cooking salt / kosher salt
  • 1/4 tsp black pepper

Cheese

  • 120g / 4oz goat cheese (soft, creamy type)

Finishing Options

  • 1 cup fresh basil leaves, packed
  • 1 tbsp parsley, roughly chopped (plus extra for garnish)

Instructions

Cook the Risoni

Bring a pot of salted water to the boil and cook risoni until just under al dente (still slightly firm inside). Reserve 1/2 cup of cooking water, then drain and rinse briefly. Leave pasta in the colander while you make the sauce.

Make the Sauce

Heat olive oil in a large skillet over high heat. Add onion and cook for 2 minutes until softened. Add garlic and roasted peppers, cooking for another 2 minutes. Stir in tomato passata and olives, then reduce heat to medium and simmer for 5 minutes.

Combine with Risoni

Add the drained risoni to the sauce along with reserved pasta water, salt, and pepper. Stir well. Crumble most of the goat cheese into the pan and stir until melted, creating a creamy texture.

Finish and Serve

Stir in fresh basil or parsley just before serving. Divide into bowls, top with reserved goat cheese, and garnish with extra herbs. Serve warm with a spoon for the best experience.

Notes

  • Fire-roasted red peppers add a smoky depth. Substitute with sautéed fresh peppers, zucchini, mushrooms, or other roasted vegetables.
  • Tomato passata can be substituted with canned crushed tomatoes (simmer slightly longer).
  • Goat cheese can be replaced with creamy feta, sour cream, or yogurt for a tangy alternative.
  • Basil adds the freshest flavor, though parsley or dried oregano works too.
  • Leftovers will keep for 3–4 days in the fridge. Reheat with a splash of water to bring back the creamy consistency.

Conclusion

This Creamy Goat Cheese & Roasted Red Pepper Risoni is a quick and comforting recipe that tastes like a Mediterranean risotto but requires much less effort. With its creamy texture, smoky peppers, and tangy goat cheese, it’s a versatile dish that can be enjoyed as a main or as a flavorful side. Perfect for weeknights or casual entertaining.

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