How to Make Creamy Orzo Risotto with Fennel | Julia At Home (S5 E3)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut off the stems of the fennel and set aside any fronds for later use.

Cut the fennel in half and remove the core by cutting out a pyramid shape.

Chop the fennel into fine pieces to ensure even cooking.

In a saucepan, melt some butter and add the chopped onion and fennel.

Cook the onion and fennel together until caramelized, about 10 minutes.

Add 2 cloves of garlic through a garlic press into the pot.

Add 1/4 teaspoon of fennel seed and a pinch of red pepper flakes; cook for 30 seconds until fragrant.

Stir in 1 cup of orzo and toast for about 1 minute, mixing it with the onion and fennel.

Pour in 1/4 cup of dry white wine and cook until mostly evaporated, about 1 minute.

Add 3 3/4 cups of chicken broth, scraping up any browned bits from the bottom of the pot.

Simmer until the orzo is tender and creamy, about 15 minutes.

Once cooked, turn off the heat and stir in 1 cup of finely grated Parmesan until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens