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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.
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Prep time
icon-clock-115 Min
Cook time
icon-cooking-130 Min
Serves
icon-servings-14
Creamy Pasta Risotto with Peas and Goat Cheese
Catelli Smart Bows

Ingredients

  • 1 paquet(340 G) 1 pkg (340 G) Catelli Smart Bows
  • 4 cups (1 L) chicken broth
  • 1 tsp (15 g) butter
  • 1 medium onion, thinly diced
  • 1 cup (250 g) frozen peas (or fresh, depending on the season)
  • ¼ cups (60 g) parmesan cheese, grated
  • ¾ cup (185 g) goat cheese, unripen
  • ½Â bunch chives, chiseled

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.