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



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.

Share X

Creamy Pasta Risotto with Peas and Goat Cheese