Fregola Risotto Style with Seafood and Butternut Squash
Preparation Time: 15 minutes
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Cooking Time: 15 minutes
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Serves: 4
Butternut squash is the perfect accompaniment for this seafood risotto-style dish made with fregola, a pasta from Sardinia made with dough rolled into small balls.
INGREDIENTS
METHOD
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350gr fregola
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400gr butternut squash
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200gr mussels
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200gr “Verace” clams
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200gr cooked octopus
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8 prawns
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100ml tomato passata
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4 garlic cloves
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2 spring onions
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Thyme
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Salt
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Pepper
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Parsley
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Basil
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1 Fresh red chilli
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800ml fish stock
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200ml white wine
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Heat oil in a large saucepan over medium-high heat.
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Add spring onions, garlic and diced squash and cook, stirring, for a few minutes.
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Add white wine and thyme, and cook, stirring, for 2 minutes or until liquid has reduced slightly.
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Add fregola, passata and half of the stock, bring to boil
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Reduce heat to medium-high and simmer for 10 minutes, adding the rest of the stock and all the seafood until seafood is just cooked and mussels and clams have opened.
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Remember to stir occasionally to avoid fregola sticking to the pot.
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Season and finish with fresh herbs, chilli and olive oil.