Name: Creamy Orzo with Fennel
Total time: 40 min
Ingredients: 2 tablespoons unsalted butter; 1 onion, minced; Salt and pepper; 2 garlic cloves, minced; 1 cup orzo; ¼ cup dry white wine; 3 ¾ cup low-sodium chicken broth; 2 ounces Parmesan cheese, grated (1 cup); 1 fennel bulb, cored, trimmed, and chopped medium

Why This Recipe Works

Orzo is most commonly known as a small pasta meant for soup, yet it makes a creamy risotto-style side dish on its own. This makes sense if you consider that orzo is similar in size, shape, and starchiness to Arborio rice, yet it has the benefit of cooking through much more quickly (and being a little less fussy).

Before You Begin

If the finished orzo is too thick, stir in hot water, a few tablespoons at a time, to adjust the consistency.

Instructions

Melt butter in large saucepan over medium-high heat. Add 1 fennel bulb, cored, trimmed, and chopped medium, to pot with onion and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook for 1 minute.

Stir in wine and cook until evaporated, about 1 minute. Stir in broth, bring to boil, and cook, stirring often, until orzo is tender and creamy, about 15 minutes. Off heat, vigorously stir in Parmesan until creamy. Season with salt and pepper to taste and serve.