Risoni with red pesto and goat cheese

This Risoni with red pesto and goat cheese dish is a super easy vegetarian dinner recipe. All you need is a few ingredients and 15 minutes. Perfect for a weekday dinner.

Do you already know Risoni? It’s a pasta in the shape of rice, also called Orzo. If you’re often cooking rice or pasta, it’s great to have something else for a change. I was inspired for this risoni with red pesto and goat cheese by the Dutch foodblog Chick Loves Food. Their recipe was in Dutch and contained meat, so I’m sharing a vegetarian recipe in English on my page.
I made this dish with the chickpea flour risoni from webshop Koro. This chickpea flour risoni is high in proteins, organic and is done in just 3-4 minutes. Perfect for weekdays when you don’t want to spend much time in the kitchen.
With code TRAVELFOODIE you get a 5% discount on your order at Koro.

Click here for my review on the Koro webshop.

Recipe Risoni with red pesto and goat cheese

Ingredients (serves 2):
150 grams risoni
1 red bell pepper
1 yellow bell pepper
4 tablespoons of red pesto
100 grams goat cheese
1 teaspoon thyme and rosemary

Cut the bell peppers. Prepare the risoni as stated on the package.
Warm some olive oil in a frying pan and fry the bell pepper for 2-3 minutes. Add the cooked risoni and the pesto to the pan and stir well.
Divide the risoni over two plates. Crumble the goat cheese and sprinkle with the thyme and rosemary over the risoni.

You might also like my recipe for creamy tomato risoni.

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