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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

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

5

Serve

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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