Pasta Risotto With Fennel

• 2 tablespoons butter, divided
• 2 cups chopped fennel bulb
• 1 cup thinly sliced leek (about 2 large)
• 1 teaspoon fennel seeds
• 1/4 teaspoon salt
• 3 cups fat-free, less-sodium chicken broth
• 1 cup dry white wine
• 1 1/4 cups uncooked orzo (about 8 ounces rice-shaped pasta)
• 1/4 cup (1 ounce) grated pecorino Romano cheese
• 2 tablespoons chopped fennel fronds
• 1/4 teaspoon freshly ground black pepper

1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add fennel bulb, leek, and fennel seeds; cook for 2 minutes, stirring frequently. Stir in salt. Cover and cook 12 minutes or until 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 tablespoon butter in a medium saute pan over medium heat. Add orzo to pan; cook for 2 minutes, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring mixture frequently until each portion of broth mixture is absorbed before adding the next (about 17 minutes total). Stir in leek mixture; cook 2 minutes. Remove from heat; stir in cheese, fennel fronds, and pepper.

butter, fennel bulb, fennel seeds, salt, chicken broth, white wine, orzo, romano cheese, fennel fronds, freshly ground black pepper

Taken from www.myrecipes.com/recipe/pasta-risotto-with-fennel (may not work)