Home » Fregula risotto made with peppers

Fregula risotto made with peppers

by Ada Parisi
5 min read

Fregula risotto made with peppers, thyme and sour cream. A sort of risotto, but prepared with sardinian fregula, elegant and refined. Did I mention how much I love Sardinia and its products: this dish is inspired by Sardinian cuisine in the’main ingredient, but then I used my creativity. I used saffron fregula, I treated as a risotto.

I accompanied the fregula with yellow pepper and thyme and garnished with sour cream and a slightly spicy red pepper sauce. If you don't know what’ it's the Sardinian fregula, take a look at the Video preparation of Sardinian fregula, I shot a nice Seventh St. Peter's bakery, in Sardegna.

To make the pepper-infused fregula, instead of the’oil I used the food cocoa butter: This is the fat contained in cocoa pods, natural and rich in fatty acids, has a high smoke point and is suitable to prepare both sweet and savoury. Obviously, alternatively you can safely replace cocoa butter with regular butter or extra virgin olive oil. If you love Sardinian cuisine, have a look at all my SARDINIAN RECIPES, from seadas to macaroons and my RECIPES WITH SARDINIAN FREGULA. Have a good day!


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


350 grams of fregula

2 yellow peppers

1 red bell pepper

4 tablespoons sour cream (if you want to do it yourself click here on the basics for the recipe)

fresh thyme as required

a golden onion small

a clove of garlic

4 bars of cocoa butter or butter or extra virgin olive oil, to taste

30 grams of shredded PDO parmigiano Reggiano

sweet or spicy paprika, to taste

1 liter of vegetable broth or chicken light

half a glass of dry white wine

salt and pepper, just enough20 grams of butter


Preheat the oven at 200 degrees. Wash the peppers, dry them carefully and wrap them completely in aluminum paper. Put them on a baking tray and bake for 20-25 minutes. Once baked, let them cool again wrapped in aluminum, then peel them, remove all the seeds and make them into pieces bearing the yellow peppers from the red ones.

For fregula risottata, Finely chop the onion: in a saucepan melt the butter and let wither the onion together with the whole garlic clove. When the onion is golden, remove the garlic and add the yellow peppers in small pieces. Let them season a minute and then join the fregula. Make toast like a risotto and deglaze with white wine. Season with salt, pepper, Add the thyme and add slowly the vegetable stock carrying the cooked fregola.

While the fregula cooks blend the red pepper with olive oil just enough to obtain a homogeneous emulsion and dense, then season with salt and paprika.

Once the fregula is cooked and has taken on the appearance of a risotto, thick and creamy, mantecarla with butter and Parmesan cheese and serve with a generous dollop of sour cream and red pepper cream. Decorate with a sprig of thyme and serve.


MATCHING: We suggest "Cantavigna" a sparkling Rosé produced in the countryside of Alghero from Cantina Santa Maria La Palma: a cheerful wine, fruity and fragrant.

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Embroidery shortbread October 22, 2013 - 10:11

Never used the fregola believe? This looks magniofico, I love the risotto, as well as farrotto and I think if I had the chance to taste it I would love even your version…the prroverò soon. Kisses Manu

Sicilians creative in the kitchen October 22, 2013 - 15:11

Hello Manu! You absolutely must try it, I'm sure you'll love, is special and a foodie like you should not miss it! A hug, ADA

Silvia October 22, 2013 - 09:11

Spectacular! I love how you heat that I like both in broth that risotto made…this with timo and I miss peppers!!!
But where do you get the cocoa butter? I didn't see the biological…Maybe in herbal medicine?

A hug and good day

Sicilians creative in the kitchen October 22, 2013 - 15:12

Hello Silvia! Cocoa butter is the Venchi. Try to write to him, they sent me to experiment in the kitchen. Is’ a great product, still I didn't use it for frying but will be the next step because it has a higher smoke point than regular butter… A hug to you. ADA

Tamara October 22, 2013 - 00:11

Needless to say that the recipe is gorgeous, I like the combinations and I like the fregola, I've always done in a more traditional, but this recipe makes it more important…the Sardinian cuisine we agree, I love her very much, It is a very important, very elaborate just how close the ravioli…I'll try your fregola, a hug

Sicilians creative in the kitchen October 22, 2013 - 15:13

Hi Tamara! If you close the ravioli sardi I come to you to take classes! think my mother-in-law, that is Sardinian and lives in Sardinia, don't know them close in the traditional way…. But I will run for cover! A hug, ADA

Cristina October 22, 2013 - 19:51

Why don't you give me a few pointers for quato concerns Sicilian cuisine and I insego to close the ravioli in “spighitta” 🙂

Sicilians creative in the kitchen October 22, 2013 - 19:53

I'm in! Hello Cristina and welcome! For the Sicilian cuisine all you have to do is ask, I come to you to learn to close the ravioli… arrival in Sardinia so often… I bring you the cannoli! ADA


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