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

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

Ingredients

  • 8 ounces wild mushrooms
  • ¼ cup finely chopped fresh chives
  • ¾ teaspoon kosher salt
  • ¼ cup (2 ounces) goat cheese
  • 1/3 cup chopped shallots
  • 2 ¼ cups fat-free, less-sodium chicken broth
  • 1 tablespoon olive oil
  • + 5 more ingredients
    • ¼ cup dry white wine
    • 1 cup water
    • 3 tablespoons chopped walnuts, toasted
    • 1 tablespoon abbamele, divided
    • 1 ¼ cups uncooked fregula

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...

View full recipe at My Recipes

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