Pasta Risotto With Fennel |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Cooking Light-The entire fennel plant is used in this recipe, so buy one with fresh-looking fronds. Ingredients:
2 tablespoons butter, divided |
2 cups fennel bulbs, chopped |
1 cup leek, thinly sliced, about 2 large |
1 teaspoon fennel seed |
1/4 teaspoon salt |
3 cups low sodium vegetable broth, for vegetarian or 3 cups low sodium chicken broth |
1 cup dry white wine |
1 1/4 cups orzo pasta, uncooked |
1/4 cup pecorino romano cheese, grated |
2 tablespoons fennel leaves, chopped |
1/4 teaspoon pepper |
Directions:
1. 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.
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 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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