Fregola (risotto method) with zucca, porcini mushrooms and truffle.

DI Chiara Maci | 2 Nov 2017


Sardinian Fregola, a traditional kind of pasta from Sardinia obtained by durum wheat semolina and water.

Main character of my today recipe and cooked according to risotto method with pumpkin cubes, mushrooms and a generous shave of truffle to complete.



300g of Fregola

450g of pumpkin

250g of mushrooms

1 garlic

1 onion

Oil evo






Vegetable broth


– Clean the mushrooms, cut them and put them in a pan with a little oil and a garlic clove. Cook them.

– Remove the skin and the seeds from the pumpkin (if you like you can toast the seeds in a pan, they’re delicious) and cut it into small cubes.

– Brown a white onion in a saucepan with a little oil evo. When the onion is golden brown, add the pumpkin, the vegetable broth, a pinch of salt and cover it with a lid. Cook until soft.

– When the pumpkin is ready, add the fregola.

– Continue cooking by adding the vegetable broth. Add the mushrooms 5 minutes before it’s done. Adjust salt, pepper and nutmeg.

– Turn off the heat and cream with a pat of butter.

– Serve with truffle shavings.



Photo By Chiara Maci
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