Creamy Orzo with Fennel
Orzo is most commonly meant for soup, yet it makes a creamy risotto-style dish on its own.
Why This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
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If the finished orzo is too thick, stir in hot water, a few tablespoons at a time, to adjust the consistency.
Instructions
1.
Melt butter in large saucepan over medium-high heat. Add 1 fennel bulb, cored, trimmed, and chopped medium, to pot with onion and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook for 1 minute.
2.
Stir in wine and cook until evaporated, about 1 minute. Stir in broth, bring to boil, and cook, stirring often, until orzo is tender and creamy, about 15 minutes. Off heat, vigorously stir in Parmesan until creamy. Season with salt and pepper to taste and serve.
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