Pasta Risotto with Fennel
Pasta Risotto with Fennel might be just the Mediterranean recipe you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. This side dish has 339 calories, 10g of protein, and 9g of fat per serving. This recipe serves 4. 1 person found this recipe to be delicious and satisfying. If you have pepper, leek, fennel bulb, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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 saut 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.