Pasta Risotto With Fennel Recipe

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Ingredients:

Serving

2 tbsp butter, divided
2 cups fennel bulbs, chopped
1 cup leek, thinly sliced , about 2 large
1 tsp fennel seed
1/4 tsp salt
3 cups low sodium vegetable broth, for vegetarian
1 cup dry white wine
1 1/4 cups orzo pasta, uncooked
1/4 cup pecorino romano cheese, grated
2 tbsp fennel leaves, chopped
1/4 tsp pepper

Directions:

Melt 1 T butter in a large nonstick skillet over med heat. Add fennel bulb, leek, and fennel seeds; cook 2 min, stirring frequently. Stir in salt. Cover and cook 12 min or til 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 T butter in a med saute pan over med heat. Add orzo to pan; cook 2 min, stirring constantly. Add broth mixture, 1/2 c at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 17 min total). Stir in leek mixture; cook 2 minute Remove from heat; stir in cheese, fennel fronds and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	357.89 Kcal (1498 kJ)
Calories from fat	143.59 Kcal
		% Daily Value*
Total Fat	15.95g	25%
Cholesterol	26.8mg	9%
Sodium	1318.35mg	55%
Potassium	616.3mg	13%
Total Carbs	37.63g	13%
Sugars	6.65g	27%
Dietary Fiber	4.65g	19%
Protein	8.98g	18%
Vitamin C	12mg	20%
Vitamin A	0.1mg	2%
Iron	2.9mg	16%
Calcium	135.3mg	14%

Amount Per 100 g
Calories	89.52 Kcal (375 kJ)
Calories from fat	35.92 Kcal
		% Daily Value*
Total Fat	3.99g	25%
Cholesterol	6.7mg	9%
Sodium	329.77mg	55%
Potassium	154.16mg	13%
Total Carbs	9.41g	13%
Sugars	1.66g	27%
Dietary Fiber	1.16g	19%
Protein	2.25g	18%
Vitamin C	3mg	20%
Iron	0.7mg	16%
Calcium	33.8mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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