"From Cooking Light-The entire fennel plant is used in this recipe, so buy one with fresh-looking fronds."
fennel bulbs, chopped
leek, thinly sliced, about 2 large
3 cups low sodium vegetable broth, for vegetarian or 3 cups
low sodium chicken broth
dry white wine
1 1/4 cups
orzo pasta, uncooked
pecorino romano cheese, grated
fennel leaves, chopped
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.
Combine broth and wine; bring to a simmer in a large saucepan (do not boil). Keep warm over low heat (mixture will look curdled).
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.