Fregola ‘Risotto’ from The Vegetarian Kitchen by Prue Leith and Peta Leith
Fregola is a Sardinian pasta, which is very similar to giant couscous. It’s becoming more widely available in supermarkets and you can buy it online. It’s delicious when cooked in the style of a...
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Cooking tools:
- Skillet
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 1 onion, diced
- 2 tbsp vegetable oil
- 60 ml dry white wine
- 120 g fregola
- 30 g unsalted butter
- 1 litre hot vegetable stock
- 2 tsp tomato purée
- 2 garlic cloves, finely chopped
- 220 g baby plum tomatoes or cherry tomatoes
- basil leaves to garnish
- salt and black pepper to season
- 60 g vegetarian Parmesan-style cheese, grated, plus extra to serve
- a good bunch of basil, leaves finely chopped
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