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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.95 Kcal (1193 kJ) | ||
| Calories from fat | 88.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.82g | 15% | |
|---|---|---|---|
| Cholesterol | 19.87mg | 7% | |
| Sodium | 614.7mg | 26% | |
| Potassium | 689.12mg | 15% | |
| Total Carbs | 18.68g | 6% | |
| Sugars | 6.21g | 25% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 21.34g | 43% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.6mg | 25% | |
| Calcium | 197.3mg | 20% | |
| Amount Per 100 g | |||
| Calories | 76.79 Kcal (322 kJ) | ||
| Calories from fat | 23.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 15% | |
|---|---|---|---|
| Cholesterol | 5.35mg | 7% | |
| Sodium | 165.65mg | 26% | |
| Potassium | 185.7mg | 15% | |
| Total Carbs | 5.03g | 6% | |
| Sugars | 1.67g | 25% | |
| Dietary Fiber | 0.69g | 10% | |
| Protein | 5.75g | 43% | |
| Vitamin C | 2.6mg | 16% | |
| Iron | 1.2mg | 25% | |
| Calcium | 53.2mg | 20% | |
* 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.
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