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    You are in: Home / Recipes / Pasta Risotto With Fennel Recipe
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    Pasta Risotto With Fennel

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    kitchenslave03's Note:

    From Cooking Light-The entire fennel plant is used in this recipe, so buy one with fresh-looking fronds.

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    Units: US | Metric


    1. 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. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Pasta Risotto With Fennel

    Serving Size: 1 (185 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 323.6
    Calories from Fat 61
    Total Fat 6.7 g
    Saturated Fat 3.8 g
    Cholesterol 15.2 mg
    Sodium 219.3 mg
    Total Carbohydrate 47.4 g
    Dietary Fiber 3.6 g
    Sugars 2.3 g
    Protein 7.9 g

    The following items or measurements are not included:

    low sodium vegetable broth

    pecorino romano cheese

    fennel leaves

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