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.

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

Calories:

235

Fat:

7.2g (sat 1.9g,mono 2.6g,poly 1.8g)

Protein:

8.6g

Carbohydrate:

30.2g

Fiber:

1.5g

Cholesterol:

4mg

Iron:

1.2mg

Sodium:

419mg

Calcium:

34mg