Caramelized Fennel One Pot Orzo Pasta

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If you have never caramelized fennel, then you are in for a real treat with this caramelized fennel one pot orzo.

Prep Time5

Cook Time35

Course: Main Course

Cuisine: Italian, Mediterranean

Servings:

Slice fennel: Cut stalks off fennel and save the fronds. Shave the fennel using a mandolin, or slice finely with a very sharp knife.
Caramelize fennel: In a large fry pan on a medium heat, add 4tbsp of butter and the olive oil. Once the butter has melted and is foaming, add the fennel to the pan. Lower the heat to low - medium and cook for 20 minutes, stirring occasionally, or until the fennel is soft and jammy.
Orzo: Increase the heat to medium - high, add the garlic and lemon zest to the fennel. Cook for 2 minutes. Add the orzo and cook for 1 minute or until slightly nutty and toasted. Add the vegetable or chicken broth, season with salt and pepper and bring to the boil. Once boiling, turn the heat down to low – medium and cook on a gentle simmer for 5 –8 minutes or until the orzo is el dente, plump and has absorbed 80% of the liquid. Stir quite regularly and add a little more stock if needed.
Finish: Once the orzo is plump, add the cream, lemon juice, remaining butter and parmesan cheese and stir through. Take the orzo off the heat and stir through the basil and fennel fronds. Serve immediately with an extra drizzle of olive oil.

Slice the fennel thinly so it caramelizes evenly and turns soft and jammy
Don’t rush the fennel. This is where all the flavour builds
Stir the orzo regularly as it cooks to stop it sticking and to help create that creamy texture
Add more stock as needed. The orzo should be creamy, not dry
Use good quality chicken stock for the best flavour
Finish with lemon zest and juice right at the end to keep the flavour fresh
Don’t skip the herbs. They really lift the dish
A drizzle of olive oil at the end makes all the difference