5-ingredient buttery fennel and leek orzo risotto

Step 1/4

• 1 fennel
• 1 leek
• 1 lemon

• cutting board
• knife
• fine grater
• citrus press
• bowl

Thinly slice fennel and leek, saving any fennel fronds for garnish. Zest and juice lemon and set aside. Add leek to a large bowl of water and swish around, then let settle. The dirt will fall to the bottom, and the clean leek will float. Remove leek and drain.

Step 2/4

• 2 tbsp unsalted butter
• 225 g orzo

• pot
• rubber spatula

In a pot over medium heat, add half the butter and a bit of olive oil. Once the butter is melted, add leek and fennel. Season with salt and pepper and sauté for approx. 8 min., or until tender and translucent. Then add orzo, stirring to combine, and let cook for approx. 3 min.

Step 3/4

• 80 ml white wine
• 520 ml water

Deglaze pot with wine and stir until liquid has been absorbed. Add water a bit at a time, like you would a risotto, until the water is gone and orzo is tender, approx. 15 min.

Step 4/4

• salt
• pepper

Season to taste with salt and pepper. Add lemon juice and remaining butter and toss to combine. Garnish with lemon zest and fennel fronds. Enjoy!

Enjoy your meal!