We just love fregola: in between pasta and couscous, this Sardinian specialty can be cooked as a risotto, just like in the recipe below, or either served with some freshly grated bottarga.
Head over to this other recipe for another way to prepare fregola: Seafood Fregola – Sardinian Cous Cous with Clams
Serves: 2 | Preparation time: 15 mins | Cooking time: 25 mins
- Fregola: 160 g
- Easy Every-Day Vegetable Broth : 1 l
- White wine, dry: 75 ml
- Asparagus: 7-8
- Potatoes: 2
- Onions: 1
- Extra virgin olive oil (EVOO): 2 tbsp
- Butter, unsalted: 1 tbsp
- Salt and pepper: to taste
Tip: If you prefer, you can make the fregola yourself! Just follow this recipe: Fregola – Sardinian Couscous
Follow this recipe to prepare a delicious Easy Every-Day Vegetable Broth.
Cut the asparagus and the potatoes in small pieces.
Finely chop the onion and brown it in a pan with oil and butter. Add the fregola to the pan and toast it for a couple of minutes, stirring continuously so that it is toasted evenly. Pour in the wine and let it simmer until it evaporates completely. Addle a ladle of warm broth.
After about 5 minutes, add the potatoes and the asparagus and season to taste. Keep adding broth a little at a time until the fregola is cooked through.
Remove from the water, cover with a lid and leave it to rest for a couple of minutes before serving.