Pasta Risotto with Fennel

This recipe uses orzo (a type of pasta that looks like rice) instead of the more traditional arborio rice. I like using orzo instead of arborio because it makes the risotto less starchy. In fact, since I first made this recipe, i've switched to orzo for all of my risotto recipes.

Most of the fennel plant is used in this recipe. Even the fronds are used for garnish. Add more wine than chicken broth if you want to offset more of the licorice flavor from the fennel.  When shopping for the leeks, you want to buy ones with as much white as possible.  This is the part you chop up and cook.

This recipe tastes even better reheated the next day. So i'd suggest doubling it and enjoying it for lunch too!

Ingredients

5 tablespoons butter, divided
2 large fennel bulbs, (3 small) chopped
4 leeks (the most white as possible), chopped and rinsed well
2 teaspoon fennel seeds
1/2 teaspoon salt
6 cups fat-free, less-sodium chicken broth
2 cups dry white wine
16 oz (1 box) uncooked orzo
1/2 cup (1 ounce) grated pecorino Romano cheese
4 tablespoons chopped fennel fronds (optional garnish)
1/2 teaspoon freshly ground black pepper

Preparation

Melt 2 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 2 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.

Yield

8 servings (serving size: about 1 cup)

Nutritional Information

CALORIES 366(22% from fat); FAT 9.1g (sat 4.7g,mono 2.1g,poly 0.7g); PROTEIN 12.7g; CHOLESTEROL 21mg; CALCIUM 172mg; SODIUM 660mg; FIBER 5.5g; IRON 3.7mg; CARBOHYDRATE 48.9g

Courtesy of: Lorrie Hulston Corvin , Cooking Light, MARCH 2005