Pasta Risotto with Fennel

The entire fennel plant is used in this recipe, so purchase one with fresh-looking fronds. The bulb adds flavor, while the feathery green fronds finish the dish. The wine is added with a broth to keep more of the wine flavor and balance the licorice hint from the fennel.

Photo by diane m.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2

    tablespoons butter, divided

  • 2

    cups chopped fennel bulb

  • 1

    cup thinly sliced leek (about 2 large)

  • 1

    teaspoon fennel seeds

  • 1/4

    teaspoon salt

  • 3

    cups fat-free, less-sodium chicken broth

  • 1

    cup dry white wine

  • 1 1/4

    cups uncooked orzo (about 8 ounces rice-shaped pasta)

  • 1/4

    cup (1 ounce) grated pecorino Romano cheese

  • 2

    tablespoons chopped fennel fronds

  • 1/4

    teaspoon freshly ground black pepper

Directions

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add fennel bulb, leek, and fennel seeds; cook for 2 minutes, stirring frequently. Stir in salt. Cover and cook 12 minutes or until fennel is tender, stirring occasionally. Set aside. Combine broth and wine; bring to a simmer in a large saucepan (do not boil). Keep warm over low heat (mixture will look curdled). Melt 1 tablespoon butter in a medium sauté pan over medium heat. Add orzo to pan; cook for 2 minutes, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring mixture frequently until each portion of broth mixture is absorbed before adding the next (about 17 minutes total). Stir in leek mixture; cook 2 minutes. Remove from heat; stir in cheese, fennel fronds, and pepper.

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