Risotto-Style Fregula with Mushrooms, Abbamele, and Goat Cheese (Fregula kin Antunna e Crapinu)

Photo: Randy Mayor; Styling: Leigh Ann Ross
Fregula is a small, toasted semolina pasta. Israeli couscous is a more readily available stand-in; you can also substitute buckwheat honey for abbamele.

Yield:

6 servings (serving size: 1/2 cup fregula mixture and 1 1/2 teaspoons walnuts)

Recipe from

Nutritional Information

Calories 235
Fat 7.2 g
Satfat 1.9 g
Monofat 2.6 g
Polyfat 1.8 g
Protein 8.6 g
Carbohydrate 30.2 g
Fiber 1.5 g
Cholesterol 4 mg
Iron 1.2 mg
Sodium 419 mg
Calcium 34 mg

Ingredients

2 1/4 cups fat-free, less-sodium chicken broth
1 cup water
1 tablespoon olive oil
8 ounces wild mushrooms
1/3 cup chopped shallots
1 1/4 cups uncooked fregula
3/4 teaspoon kosher salt
1/4 cup dry white wine
1/4 cup finely chopped fresh chives
1/4 cup (2 ounces) goat cheese
1 tablespoon abbamele, divided
3 tablespoons chopped walnuts, toasted

Preparation

1. Combine broth and 1 cup water in a saucepan over medium heat; bring to a simmer. Heat oil in a large skillet over medium heat. Add mushrooms; cook 5 minutes or until moisture evaporates. Add shallots; cook 4 minutes, stirring frequently. Add fregula and salt; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly.

2. Set aside 1/4 cup broth mixture; cover and keep warm. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 15 minutes total). Remove from heat.

3. Stir in reserved 1/4 cup broth mixture, chives, goat cheese, and 1 1/2 teaspoons abbamele. Sprinkle with walnuts. Drizzle each serving with 1/4 teaspoon abbamele. Serve immediately.

Note:

Efisio Farris,

March 2009