Pasta Risotto With Fennel

• 2 tablespoons butter, divided
• 2 cups fennel bulbs, chopped
• 1 cup leek, thinly sliced, about 2 large
• 1 teaspoon fennel seed
• 14 teaspoon salt
• 3 cups low sodium vegetable broth, for vegetarian or 3 cups low sodium chicken broth
• 1 cup dry white wine
• 1 14 cups orzo pasta, uncooked
• 14 cup pecorino romano cheese, grated
• 2 tablespoons fennel leaves, chopped
• 14 teaspoon pepper

1. Melt 1 T butter in a large nonstick skillet over med heat.
2. Add fennel bulb, leek, and fennel seeds; cook 2 min, stirring frequently.
3. Stir in salt.
4. Cover and cook 12 min or til fennel is tender, stirring occasionally.
5. Set aside.
6. Combine broth and wine; bring to a simmer in a large saucepan (do not boil).
7. Keep warm over low heat (mixture will look curdled).
8. Melt 1 T butter in a med saute pan over med heat.
9. Add orzo to pan; cook 2 min, stirring constantly.
10. 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).
11. Stir in leek mixture; cook 2 minute Remove from heat; stir in cheese, fennel fronds and pepper.

butter, fennel bulbs, fennel seed, salt, vegetable broth, white wine, orzo pasta, pecorino romano cheese, fennel, pepper

Taken from www.food.com/recipe/pasta-risotto-with-fennel-242057 (may not work)