Fregola risotto with soft-cooked eggs, zucchini, and tomatoes

Fregola risotto with soft-cooked eggs, zucchini, and tomatoes

Vegetarian, Soy-Free

2 Servings, 510 Calories/Serving

30 – 40 Minutes

In this comforting vegetarian main dish, fregola, the toasted wheat couscous from Sardinia, is cooked risotto-style, rendering it creamy and tender.

In your bag

1 bag serves 2 (2 bags serves 4)
  • ¼ ounce dried porcini mushrooms
  • 2 pasture-raised organic eggs
  • ½ pound zucchini
  • 1 or 2 shallots
  • Peeled fresh garlic
  • 1 cup fregola
  • Fresh thyme
  • ¼ pound grape tomatoes
  • Fresh basil
  • ½ teaspoon Celtic sea salt
  • ⅓ cup grated Pecorino Romano

Nutrition per serving

Calories: 510, Protein: 20g, Fiber: 5g, Total Fat: 24g, Monounsaturated Fat: 14g, Polyunsaturated Fat: 2g, Saturated Fat: 6g, Cholesterol: 175mg, Sodium: 1020mg, Carbohydrates: 51g, Total Sugars: 9g, Added Sugars: 0g.
Contains: Milk, Eggs, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soak the porcini

In a small bowl, soak the porcini mushrooms in 1 cup hot tap water until softened, 10 to 15 minutes. Remove the porcini, reserving the soaking liquid. Thinly slice the porcini.
While the porcini soak, prepare the eggs.


Cook the eggs

Bring a small sauce pot of water to a boil; fill a small bowl with ice water. Carefully lower the eggs into the boiling water; cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer to the ice water to cool. Carefully peel the eggs.
While the eggs cook, prepare the zucchini and fregola.


Prep and cook the zucchini and fregola

  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Peel and finely chop enough shallots to measure about ½ cup.
  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil. Cook the zucchini, turning once, until lightly browned, 2 to 3 minutes per side. Transfer to a plate. If the pan is dry, warm 1 tablespoon oil over medium-high heat. Cook the shallots and garlic, stirring occasionally, until fragrant, 2 to 3 minutes. Stir in the fregola and porcini. Pour in the reserved soaking liquid, stopping when you reach the grit, and 1 cup water; season with kosher salt and bring to a boil, stirring frequently. Reduce to a simmer; cook, stirring occasionally, until the fregola is tender and the liquid is absorbed, 10 to 12 minutes.
While the fregola cooks, prepare the remaining ingredients.


Prep the remaining ingredients; finish the risotto

  • Strip the thyme leaves from the stems.
  • Cut the tomatoes in half.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
  • Cut the eggs in half lengthwise.
In a small bowl, stir together the Celtic sea salt and thyme.
Remove the fregola from the heat. Stir in the zucchini, tomatoes, basil, and Pecorino; season to taste with kosher salt and pepper.



Transfer the fregola risotto to individual bowls. Top with the eggs, sprinkle with as much Celtic salt-thyme mixture as you like, and serve.

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