Products used for this recipe
Ingredients
4 Tbsp. (60 mL) extra-virgin olive oil, divided1 shallot, finely chopped
1 medium bunch asparagus, thinly sliced
4 cups (1L) homemade or store-bought low-sodium chicken stock
2 cups (500 mL) fregola
1/2 cup (125 mL) dry white wine, preferably Vermentino
1/2 cup (125 mL) Gorgonzola cheese, crumbled
Sea salt and freshly ground black pepper
Steps
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add chopped shallot and cook, stirring, until golden. Add asparagus and continue stirring about 3 minutes more. Add fregula to saucepan with asparagus and cook, stirring constantly, about 2 minutes. Add wine and let cook until liquid has absorbed.Add boiling chicken stock to fregula and cook, stirring constantly, until liquid is fully absorbed, about 10 minutes. Stir in Gorgonzola until well combined, then stir in remaining 2 tablespoons olive oil; season with salt and pepper. Let mixture stand a few minutes before serving.
Serves 4.
NOTE: If asparagus is not available, substitute 1 cup (250 mL) fresh or frozen peas.
