John Myers
Fregola Sarda Pasta Risotto with Zucchini Noodles, Tomatoes and Feta Cheese
The perfect fregola sarda pasta risotto with zucchini noodles, tomatoes and feta cheese recipe with a picture and simple step-by-step instructions.
- 1 Fresh shallot
- 1 Clove of garlic
- 140 g Fregola Sarda
- 1 tbsp Rapeseed oil
- 1 tbsp Butter
- 500 ml Vegetable broth hot
- 1 Orange untreated
- 2 Stems Fresh thyme
- 1 medium sized Zucchini
- 125 g Date tomatoes
- 150 g Feta cheese
- Salt and pepper
- Cayenne powder
- Peel off shallot and garlic clove, cut into large pieces. Heat butter and oil in a saucepan. Sweat shallots and garlic in it until golden brown.
- Add the frgola sarda and sweat briefly. Peel the orange peel with a zest zipper. Add the orange strips and sprigs of thyme. Pour the hot vegetable stock on top, bring to the boil and leave to soak for about 20 minutes.
- Wash the zucchini and cut the spaghetti with the spiral cutter. Halve the tomatoes. Carefully fold in the zucchini noodles under the risotto and let cook slightly. Add the tomatoes and crumbled feta cheese. Season the fregola risotto with salt, pepper and cayenne pepper. Remove the thyme sprigs.
- Arrange the frgola sarda pasta with zucchini noodles, tomatoes and feta cheese on plates and serve hot.
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