Search

5-ingredient buttery fennel and leek orzo risotto

Based on 16 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“A fun take on risotto, this “orzotto” uses orzo pasta instead of rice. Paired with tender, buttery fennel and leek and livened up with lemon juice and zest, this is a super simple weeknight meal or quick weekend lunch. To give it a heartier depth of flavor, use vegetable or chicken broth in lieu of water.”

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
4 tbsp unsalted butter
fennel
leek
225 g orzo
lemon
80 ml white wine
520 ml water
olive oil
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • fine grater
  • citrus press
  • bowl
  • pot
  • rubber spatula

Nutrition per serving

Cal
390
Protein
12 g
Fat
2 g
Carb
68 g
  • Step 1/4

    Thinly slice fennel and leek, saving any fennel fronds for garnish. Zest and juice lemon and set aside. Add leek to a large bowl of water and swish around, then let settle. The dirt will fall to the bottom, and the clean leek will float. Remove leek and drain.
    • fennel
    • leek
    • lemon
    • cutting board
    • knife
    • fine grater
    • citrus press
    • bowl

    Thinly slice fennel and leek, saving any fennel fronds for garnish. Zest and juice lemon and set aside. Add leek to a large bowl of water and swish around, then let settle. The dirt will fall to the bottom, and the clean leek will float. Remove leek and drain.

  • Step 2/4

    In a pot over medium heat, add half the butter and a bit of olive oil. Once the butter is melted, add leek and fennel. Season with salt and pepper and sauté for approx. 8 min., or until tender and translucent. Then add orzo, stirring to combine, and let cook for approx. 3 min.
    • 2 tbsp unsalted butter
    • 225 g orzo
    • pot
    • rubber spatula

    In a pot over medium heat, add half the butter and a bit of olive oil. Once the butter is melted, add leek and fennel. Season with salt and pepper and sauté for approx. 8 min., or until tender and translucent. Then add orzo, stirring to combine, and let cook for approx. 3 min.

  • Step 3/4

    Deglaze pot with wine and stir until liquid has been absorbed. Add water a bit at a time, like you would a risotto, until the water is gone and orzo is tender, approx. 15 min.
    • 80 ml white wine
    • 520 ml water

    Deglaze pot with wine and stir until liquid has been absorbed. Add water a bit at a time, like you would a risotto, until the water is gone and orzo is tender, approx. 15 min.

  • Step 4/4

    Season to taste with salt and pepper. Add lemon juice and remaining butter and toss to combine. Garnish with lemon zest and fennel fronds. Enjoy!
    • salt
    • pepper

    Season to taste with salt and pepper. Add lemon juice and remaining butter and toss to combine. Garnish with lemon zest and fennel fronds. Enjoy!