Pasta Risotto with Fennel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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:
1. 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.
2. Combine broth and wine; bring to a simmer in a large saucepan (do not boil). Keep warm over low heat (mixture will look curdled).
3. 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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