Fregola ‘Risotto’

Name: Fregola ‘Risotto’
Yield: Serves 4
Ingredients: 60 ml dry white wine; 1 litre hot vegetable stock; 30 g unsalted butter; 60 g vegetarian Parmesan-style cheese, grated, plus extra to serve; 2 tsp tomato purée; 220 g baby plum tomatoes or cherry tomatoes; 120 g fregola; a good bunch of basil, leaves finely chopped; salt and black pepper to season; basil leaves to garnish; 2 tbsp vegetable oil; 2 garlic cloves, finely chopped; 1 onion, diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

Fregola is a Sardinian pasta, which is very similar to giant couscous. It’s becoming more widely available in supermarkets and you can buy it online. It’s delicious when cooked in the style of a risotto as it absorbs the flavour of the stock and tomatoes, while retaining its lovely nutty texture.

Ingredients

2 tbsp vegetable oil
1 onion, diced
2 garlic cloves, finely chopped

Main course
Vegetarian
Pasta

Method

Heat the vegetable oil in a large frying pan over a medium heat, add the onion and garlic and cook for 3–4 minutes until softened. Add the tomato purée and tomatoes and cook, stirring frequently, for 10–12 minutes until the tomatoes have broken down.
Add the fregola to the pan, cook over a medium heat for a minute or two, then add the wine and let it boil for a