Orzo with Roasted Peppers, Olives, and Goat Cheese

When scheming what to cook, I used to feel like I too often fall back on pasta or pasta-like dishes, but I realized at some point that this is my favorite kind of food. So variety be damned. I love pasta.

But I do at least like to switch up my pasta styles as often as I can, which recently led me to orzo, a pasta I’d never cooked with before. My original idea was a sort of orzo pasta salad with roasted red peppers and a vinaigrette. I still want to make this at some point, but in searching for ideas, I stumbled across this warm orzo dish with goat cheese and was sold right away.

It’s hearty enough for a main course and simple enough to be a trouble-free side. Sure, it’s just another pasta dish, but there’s always room for more at my pasta party.

Did I really just type the phrase “pasta party?” God help me.

Orzo is a rice-shaped Italian pasta, not a grain of its own. You might also find it – as I did – labeled as riso or risetto or the like. Just make sure you’re buying pasta and not rice. You could also use other small pasta shapes like Israeli couscous.

I’ve given the recipe verbatim below, but you can just use it as a guideline. I used a full box of orzo, only red peppers, and more onion than was called for, and I think it turned out great. Just adjust according to your preferences.

One note of caution: If you’re using salt-cured olives, I’d recommend rinsing them before adding them in this dish and always. I learned this lesson in making a pasta puttanesca that came out much too briny for my liking. Even after rinsing, be sure to taste the orzo before adding additional salt, as between olives and the goat cheese, there’s a good amount of salt happening already.

But you always taste before adding salt anyway, right? Right?

Good. You get a gold star.

Orzo with Roasted Peppers, Olives, and Goat Cheese
from Wolfgang Puck

2 red bell peppers
2 yellow bell peppers
2 tablespoons olive oil, plus more for garnish
1/2 medium yellow onion, finely diced
12 ounces orzo
1/4 cup chopped kalamata olives in oil, drained, plus more for garnish
3 ounces goat cheese, crumbled
Salt and freshly ground black pepper
1/4 cup fresh parsley leaves, for garnish

Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred. Remove from the heat and place in a large bowl. Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes. With clean paper towels, wipe off the skin. Remove the stems and seeds and discard. If necessary, briefly rinse under cold water to remove any remaining charred skin. Dice the roasted peppers and set aside.

In a large pot, bring salted water to a boil. Heat a large saute pan over medium-high heat. Add the olive oil. When the oil is hot, add the onion and cook just until translucent, but not browned, about 5 minutes. Add the reserved peppers and saute for 3 minutes.

Blanch the orzo in the boiling water for 4 to 5 minutes, or until beginning to cook, but still very al dente. Drain the orzo, reserving the pasta water, and add to the pepper mixture. Add 1 cup of the reserved pasta water and cook, stirring, until creamy and the pasta is cooked tender. Finish with another 1/4 cup pasta water if the mixture is too thick. Stir in the olives and goat cheese and mix until the goat cheese is melted. Season with salt and pepper, to taste. Thin with pasta water if the mixture is too thick.

Garnish with parsley, olives, and a drizzle of olive oil.