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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

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

Fregula is a small, toasted semolina pasta. Israeli couscous is a more readily available stand-in; you can also substitute buckwheat honey for abbamele.

Cooking Light MARCH 2009

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

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.

Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 7.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 8.6g
  • Carbohydrate: 30.2g
  • Fiber: 1.5g
  • Cholesterol: 4mg
  • Iron: 1.2mg
  • Sodium: 419mg
  • Calcium: 34mg
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Risotto-Style Fregula with Mushrooms, Abbamele, and Goat Cheese (Fregula kin Antunna e Crapinu) recipe

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