5-ingredient buttery fennel and leek orzo risotto
Ingredients
Utensils
cutting board, knife, fine grater, citrus press, bowl, pot, rubber spatula
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How-To Videos
How to clean and cut leeks
How to prepare fennel
How to deglaze
Basic risotto
Nutrition per serving
Step 1/ 4
- 1 fennel
- 1 leek
- 1 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
- 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
- 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
- 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!
Enjoy your meal!
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