Creamy Orzo with Fennel
By America's Test KitchenPublished on April 1, 2024
Time
40 minutes
Yield
SERVES 4
Ingredients
2 tablespoons unsalted butter 1 onion, mincedSalt and pepper 2 garlic cloves, minced1 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
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.
Time
40 minutesYield
SERVES 4Ingredients
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
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
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.
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