By now, it’s well-known, I love fregola. I am not Sardinian and certainly don’t cook it as it should be, but I find it so irresistible that I invent ways to bring it to the table. This time I tried fregola with risotto-style vegetables, it was a big hit. Super creamy and enveloping, you absolutely must try it for tasty and nutritious lunches or dinners. Also try fregola alla pizzaiola! I used carrot, zucchini, and onion, but you can use seasonal vegetables or those you like best!
Let’s get to work and prepare fregola with vegetables together.
IF YOU PREFER RISOTTOS, TRY SOME CREAMY RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing fregola with vegetables
- 12 oz fregola
- 2 carrots
- 2 zucchinis
- 1 Tropea onion
- 4 cups vegetable broth
- 3 tbsp extra virgin olive oil
- A few leaves basil
- 3 oz stracchino
- to taste salt and pepper
Tools
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- Saucepan
Steps for preparing fregola with vegetables
Peel the carrots and trim the zucchinis. Cut the vegetables into small pieces. Coarsely chop an onion, I used a Tropea onion, but you can use what you have on hand. Sauté it in a pan with a drizzle of oil.
Add the diced vegetables, then the fregola. After letting it absorb flavors, deglaze with a bit of hot broth. Cook the fregola by gradually adding a little very hot broth, as you would a risotto.
When cooking is complete, remove from heat, and add basil for aroma. Mix in stracchino, and if you like, some grated pecorino, and stir. Serve.
Storage
You can store fregola in the refrigerator for one day.
