Creamy Pasta Risotto with Peas and Goat Cheese

Creamy Pasta Risotto with Peas and Goat Cheese Image by: Catelli

Taking a cue from classic risotto-style cooking, this simple and delicious pasta dish puts the spotlight on Quebec's goat cheese and parmesan producers.  The recipe is ideal for smaller get-togethers with friends or family.

  • Prep time 15 minutes
  • Cooking time 30 minutes
  • Total time 45 minutes
  • Portion size 4 servings


  • 1 pkg. (340 g) CatelliĀ® Smart Bows
  • 4 cups (1 L) chicken broth
  • 1 teaspoon (15 g) butter
  • 1 medium onion , thinly sliced
  • 1 cup (250 g) frozen peas ( or fresh, depending on the season)
  • 1/4 cup (60 g) Parmesan cheese , grated
  • 3/4 cups (185 g) goat cheese, unripen
  • 1/2 bunch chives, chiseled
  • 2 tablespoons (20 mL) olive oil, for serving


Recipe courtesy of the Catelli 150th Anniversary Recipe Collectioncelebrating 150 years young with Canada.

In a large Wok-style pan, sweat onion in butter, at low heat. Add uncooked pasta and coat with butter.

In a large pot, heat chicken broth over medium-high heat and bring to a boil.

Add broth to pan, just covering pasta; bring to a boil. Reduce, then add more hot broth, just covering pasta. Repeat previous step until noodles are cooked. You may need more than a liter of broth. If needed, continue with hot water. Season to taste.

Add peas and cook 30 seconds more. Remove from heat, add parmesan and goat cheese. Serve in a deep dish.

As a finishing touch, drizzle olive oil over dish and add chiselled chives.

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Creamy Pasta Risotto with Peas and Goat Cheese