5-ingredient buttery fennel and leek orzo risotto

Based on 5 ratings

“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!