Creamy Pasta Risotto with Peas and Goat Cheese
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.
15 Min
30 Min
4 
Cooking Steps
Step 1
In a large Wok-style pan, sweat onion in butter, at low heat. Add uncooked pasta and coat with butter.
Step 2
In a large pot, heat chicken broth over medium-high heat and bring to a boil.
Step 3
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.
Step 4
Add peas and cook 30 seconds more. Remove from heat, add parmesan and goat cheese. Serve in a deep dish.
Step 5
As a finishing touch, drizzle olive oil over dish and add chiselled chives.
