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

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: 1/2 cup fregula mixture and 1 1/2 teaspoons walnuts)
Fregula is a small, toasted semolina pasta. Israeli couscous is a more readily available stand-in; you can also substitute buckwheat honey for abbamele.

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

Nutrition 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

How to Make It

  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.