Ingredients
- 2 tablespoons butter, divided
- 2 cups chopped fennel bulb
- 1 cup thinly sliced leek (about 2 large)
- 1 teaspoon fennel seeds
- 1/4 teaspoon salt
- 3 cups fat-free, less-sodium chicken broth
- 1 cup dry white wine
- 1 1/4 cups uncooked orzo (about 8 ounces rice-shaped pasta)
- 1/4 cup (1 ounce) grated pecorino Romano cheese
- 2 tablespoons chopped fennel fronds
- 1/4 teaspoon freshly ground black pepper
Description
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