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“From Cooking Light-The entire fennel plant is used in this recipe, so buy one with fresh-looking fronds.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 1 T butter in a large nonstick skillet over med heat. Add fennel bulb, leek, and fennel seeds; cook 2 min, stirring frequently. Stir in salt. Cover and cook 12 min or til fennel is tender, stirring occasionally. Set aside.
  2. Combine broth and wine; bring to a simmer in a large saucepan (do not boil). Keep warm over low heat (mixture will look curdled).
  3. Melt 1 T butter in a med saute pan over med heat. Add orzo to pan; cook 2 min, stirring constantly. Add broth mixture, 1/2 c at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 17 min total). Stir in leek mixture; cook 2 minute Remove from heat; stir in cheese, fennel fronds and pepper.

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