Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Kate09's Review

April 05, 2010
I loved this! I used israeli couscous. I also used regular honey, but not as much as the recipe called for. Definitely add the walnuts and goat cheese

MichelleS's Review

August 27, 2009
If I were to do this dish again, I would just top the risotto with the goat cheese. When the cheese melts into the risotto it makes the risotto all mass together and kind of clump when you serve it. It also makes the whole dish a different flavor and texture. It gave me a stomach ache. I would not make this again. The only part I did like were the mushrooms.

elishapisha's Review

April 08, 2009
This was delicious! I forgot the walnuts, but it was still fabulous. As the other reviewers have noted, the lack of protein does prevent it from being a good meal on its own. I think it would probably go really well with some roasted chicken and will try that pairing next time. I used cremini and oyster mushrooms, but might try some more exotic ones next time, like hen-of-the-woods or morels.

jwjones's Review

March 29, 2009
An excellent recipe. I do agree that this is best as a side dish unless some protein is added. I used fregola and shiitake mushrooms, but omitted the honey. To me, it was perfect without it. My neighbor and I have a Cooking Light dinner each month using recipes from that month's issue. For the main course, we paired this with the Roasted Tilapia with Orange Salsa and Zucchini with Peppermint.

Drosera's Review

March 21, 2009
This was excellent - definately a side dish. I used a combo of oyster, shitake and enoki mushrooms. I also subbed Israeli cous cous for the fregula and used regular fireweed honey instead of the abbamele. Also, I used chopped pistachios instead of the walnuts.

Capellla's Review

March 08, 2009
My roommate made this the for dinner the other night. I LOVED it. I agree that it is probably best as a side dish unless you plan to add protein the the recipe. Don't skip the honey and nut topping, that brings the whole dish together!

wendylg's Review

February 26, 2009
I made this as the main for dinner the other night with a nice salad and garlic bread. It was very good, though I think unless I was serving a vegeterian, I would prefer this as a side dish.