Ingredients

Preparation

Heat the oil in a non-stick skillet.
Sweat the onion for a few minutes.
Add the fregola and stir to coat the grains well.
Moisten with pastis and mix until the liquid is completely absorbed.
Add the lemon juice and zest, basil, and oregano. Mix.
Add a ladle of hot broth and stir constantly over medium heat until the liquid is completely absorbed. Continue adding broth until it is depleted.
Add the shrimp, grated parmesan, and continue cooking until the shrimp are cooked and the parmesan is melted.
Season with salt and pepper to taste and serve.

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Main course

Fregola risotto with anise and lemon with shrimp

Name: Fregola risotto with anise and lemon with shrimp
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italy
Ingredients: 250 g of fregolas; 1 chopped onion; 350 g of shrimp, raw and peeled; 1/4 cup (60 ml) of pastis; 1 liter of hot chicken broth; Juice and fine zest of a lemon; 2 tablespoons of fresh chopped basil; 2 tablespoons of fresh chopped oregano; 1 cup (250 ml) of grated parmesan

Preparation: 20 min

Cooking: 30 min

Servings: 4

The Fregola risotto with anise and lemon with shrimp combines sea flavors with a scented touch. This creamy and delicate dish is perfect for impressing your guests at a special meal. Accompanied by seafood and fresh herbs, this Italian recipe is a true culinary delight to share with family or friends.