Pasta Risotto With Fennel Recipe

Name: Pasta Risotto With Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, divided; 2 cups fennel bulbs, chopped; 1 cup leek, thinly sliced, about 2 large; 1 teaspoon fennel seed; ¼ teaspoon salt; 3 cups low sodium vegetable broth, for vegetarian or 3 cups low sodium chicken broth; 1 cup dry white wine; 1 ¼ cups orzo pasta, uncooked; ¼ cup pecorino romano cheese, grated; 2 tablespoons fennel leaves, chopped; ¼ teaspoon pepper

Servings: persons

2 tablespoons butter, divided
2 cups fennel bulbs, chopped
1 cup leek, thinly sliced, about 2 large
1 teaspoon fennel seed
¼ teaspoon salt
3 cups low sodium vegetable broth, for vegetarian or 3 cups low sodium chicken broth
1 cup dry white wine
1 ¼ cups orzo pasta, uncooked
¼ cup pecorino romano cheese, grated
2 tablespoons fennel leaves, chopped
¼ teaspoon pepper

1
Melt 1 T butter in a large nonstick skillet over med heat.
2
Add fennel bulb, leek, and fennel seeds; cook 2 min, stirring frequently.
3
Stir in salt.
4
Cover and cook 12 min or til fennel is tender, stirring occasionally.
5
Set aside.
6
Combine broth and wine; bring to a simmer in a large saucepan (do not boil).
7
Keep warm over low heat (mixture will look curdled).
8
Melt 1 T butter in a med saute pan over med heat.
9
Add orzo to pan; cook 2 min, stirring constantly.
10
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).
11
Stir in leek mixture; cook 2 minute Remove from heat; stir in cheese, fennel fronds and pepper.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, divided, 2 cups fennel bulbs, chopped, 1 cup leek, thinly sliced, about 2 large, 1 teaspoon fennel seed, and more.

Yes, Pasta Risotto With Fennel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Risotto With Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions